Spiced Pumpkin Buckwheat Muffins Recipe
Moist pumpkin muffins with aromatic fall spices and nutty buckwheat flour create a perfectly balanced breakfast treat with comforting warmth and subtle earthy undertones.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">100g buckwheat flour</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">225g pumpkin purée (not pumpkin pie filling)</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">60ml maple syrup</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">60ml milk (dairy or plant-based)</li><li class="ingredients-single-item">50g pumpkin seeds, plus extra for topping</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Muffin liners</li><li class="equipment-single-item">Cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line a 12-cup muffin tin with paper liners or lightly grease with oil. Position the rack in the center of the oven for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and cloves). The buckwheat flour has a distinctive nutty flavor that will complement the warming spices beautifully. Make sure to break up any lumps in the flour for a smooth batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk together the pumpkin purée, brown sugar, vegetable oil, maple syrup, eggs, vanilla extract, and milk until completely smooth. The oil and maple syrup will help keep these muffins wonderfully moist, while the brown sugar adds a deeper caramel note than regular white sugar would.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together using a spatula, mixing just until no dry patches remain. Overmixing will develop the gluten and result in tough muffins, so use a light hand – a few small lumps are perfectly fine!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the pumpkin seeds, reserving a small handful for topping. The seeds will add wonderful texture and a nutritional boost to your muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. An ice cream scoop works wonderfully for this task, ensuring even-sized muffins. Sprinkle the remaining pumpkin seeds on top of each muffin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 20-22 minutes, or until the tops are domed and spring back when lightly touched and a toothpick inserted into the center comes out clean with just a few moist crumbs. Avoid opening the oven door during the first 15 minutes of baking, as this can cause the muffins to sink in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This resting time allows the muffins to set up properly and makes them easier to remove from the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat frozen muffins, microwave for 20-30 seconds or warm in a 160°C oven for about 5-7 minutes. Enjoy them plain or with a smear of butter or cream cheese!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these pumpkin muffins gluten-free?
Yes! While buckwheat flour is naturally gluten-free despite its name, simply replace the all-purpose flour with a gluten-free flour blend. You may need to add ¼ teaspoon of xanthan gum if your blend doesn't already include it to help with structure.
What makes buckwheat flour a good choice for autumn baking?
Buckwheat flour adds a distinctive nutty, earthy flavour that perfectly complements fall ingredients like pumpkin and warm spices. It also provides nutritional benefits including more protein, fibre and minerals than traditional wheat flour while creating a heartier texture.
How can I tell when pumpkin muffins are properly baked?
Perfectly baked pumpkin muffins will have domed tops that spring back when lightly touched. Insert a toothpick into the centre - it should come out with just a few moist crumbs, not wet batter. The edges will slightly pull away from the tin and appear set.
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