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Pumpkin Buckwheat Muffins

Do you have extra pumpkin puree on your hands? If you are looking for a delicious treat that the whole family can get involved in making, then try these easy-to-make Pumpkin Buckwheat Muffins. Not only do they taste amazing, but they also contain key nutrients like potassium, vitamin A, and fiber - making them a nutritious snack for everyone to enjoy. These yummy (and good for tummy!) muffins get gobbled up quickly in my home!

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Pumpkin Buckwheat Muffins

Cooking with kids can be such a great learning experience. Not only do they learn valuable kitchen skills that will last them their entire lives, but it can also help build their self-confidence and creativity as well. Plus, there is nothing quite like seeing their faces light up when they see what they have created!

With this Pumpkin Buckwheat Muffin recipe, kids can get involved in mixing together all of the ingredients and spooning them into the muffin tin - which gives them a sense of pride and accomplishment when they see those yummy muffins come out of the oven!

In this Pumpkin Buckwheat Muffin recipe, the sweetness of pumpkin is balanced perfectly with the nuttiness of buckwheat flour. For added fun, we love adding our favorite sprinkles like hemp seeds or chocolate chips.

The best part about this recipe is how easy it is to make. Get the recipe below.


Here’s a look at the ingredients you’ll need to make this Pumpkin Buckwheat Recipe so you know what to check your pantry for and what you need to pick up at the store:

Ingredients for Pumpkin Buckwheat Muffins
  • 2 Tbs chia seeds

  • 6 tbsp water

  • Olive, canola, or coconut oil spray

  • 1/2 cup buckwheat flour

  • 1/2 cup brown rice flour

  • 1/2 cup arrowroot starch

  • 2 tsp baking soda

  • 1/2 tsp salt

  • 1, 15 ounce can pumpkin puree

  • 1/4 cup olive, canola, or coconut oil (coconut oil should be melted)

  • 1/3 cup maple syrup

  • 2 tsp vanilla extract

  • 3 tbsp coconut sugar (or other unrefined sugar)

  • 2 tsp cinnamon

  • 1/2 tsp nutmeg


Easy to follow, step-by-step instructions to make Pumpkin Buckwheat Muffins.


  1. Gently stir the chia seeds into water and let stand for 15 minutes to gel.

  2. Lightly coat muffin tin with your favorite non-stick coating (we use olive or canola oil).

  3. Preheat oven to 350°F.


  1. In a large mixing bowl, whisk together flours, starch, cinnamon, nutmeg, baking soda, and salt.

  2. In a small mixing bowl, whisk together pumpkin, oil, maple syrup and vanilla. Once chia has gelled, whisk into wet ingredients to combine.

  3. Add wet to dry ingredients and stir to combine.

  4. Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 25 minutes or until muffins spring back when touched.

  5. Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack.

  6. Freeze leftovers.


These muffins may be less sweet than others - feel free to add a bit more maple syrup if desired. Be sure to use plain canned pumpkin, not pumpkin pie mix.


Making these Pumpkin Buckwheat Muffins is an enjoyable activity that both children and adults alike will love doing together in the kitchen. They are healthy snacks that provide essential nutrients like potassium, vitamin A, and fiber - plus, who doesn’t love pumpkin flavor? So go ahead and give this recipe a try - your family will enjoy it!

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If you make this Pumpkin Buckwheat Muffin recipe, I’d love to hear your feedback.

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