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–+ servings
Raw Buckwheat Flour
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4.50 from 2 votes

Gluten-Free Pumpkin Pecan Muffins

Egg-free, can be made vegan. Makes 8 muffins. Perfect gluten free option for enjoying the fall season.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Pastry
Cuisine: American
Servings: 8 muffins
Author: Dr. Jean Layton

Ingredients

Dry Mixture

  • 1/2 cup raw Buckwheat Flour freshly ground
  • 1/2 cup Sorghum Flour
  • 1/4 cup Potato Starch not potato flour
  • 1 tsp. Baking Powder
  • 1/4 tsp Baking Soda

Other Ingredients

  • 1 cup Pumpkin Puree fresh or canned
  • 1/3 cup Honey
  • 3 Tbs. melted Butter or Oil
  • 1 tsp. Vanilla Extract
  • 1 tsp. Pumpkin Pie Spice
  • 1/2 cup Pecans chopped
  • 1/2 cup Milk cow, soy, rice, or hemp

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Stir dry ingredients together until one color.
  • Add other ingredients, and mix together.
  • Place batter into well-greased muffin tin.
  • Bake 25-28 minutes, or until well-browned
  • Allow to cool before eating.

Notes

The 1/3 cup amount of honey makes a lovely, lightly sweetened breakfast muffin. You can increase it to 1/2 cup if you like more highly sweetened ones.

Nutrition

Calories: 217kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 59mg | Potassium: 294mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4920IU | Vitamin C: 1.7mg | Calcium: 68mg | Iron: 1.4mg