These adorable mini pumpkin muffins are the perfect autumn snack for little ones. Made in one bowl with wholesome buckwheat flour and naturally sweetened with maple syrup, they are wonderfully soft, moist, and easy to make. This recipe is designed to be kid-friendly—even for babies and toddlers—as it is vegan, gluten-free, and free from all top allergens.
There’s something so charming about mini muffins. They are the ideal size for small hands, pack perfectly into lunchboxes, and bake in just 20 minutes. My own children absolutely devoured their first batch, proving this recipe is a true family favorite.
These muffins are more than just a tasty treat; they are a snack you can feel good about serving. They are a fantastic choice for baby-led weaning or for anyone with food sensitivities, offering a nutritious and delicious bite without any preservatives or common allergens.
Why You’ll Love This Muffin Recipe
- Vegan & Allergy-Friendly: This recipe is completely plant-based (egg-free, dairy-free) and designed to be free of top allergens like nuts and soy.
- Gluten-Free Goodness: Made with a wholesome blend of earthy buckwheat flour and soft coconut flour for a unique and nutritious crumb.
- Perfectly Soft & Moist: These muffins have the ideal tender texture that kids (and adults!) adore.
- Incredibly Simple to Make: This is a true one-bowl recipe that minimizes mess and comes together in just a few minutes of prep time.
- Naturally Wholesome: Sweetened with pure maple syrup and made with real pumpkin purée, these muffins are full of goodness.
Ingredients You’ll Need
Here is the simple list of ingredients required to make these healthy pumpkin muffins:
- Buckwheat Flour: Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It provides a lovely, slightly nutty and earthy flavor.
- Coconut Flour: Just a small amount is used to help absorb moisture and create a soft, tender texture.
- Pumpkin Spice: For that classic autumn flavor. If you don’t have any, ground cinnamon works as a great substitute.
- Baking Soda: To help the muffins rise.
- Salt: To enhance all the other flavors.
- Pumpkin Purée: The star of the show! Use either canned or homemade purée.
- Water: Can be substituted with a dairy-free milk like unsweetened almond or coconut milk if you prefer.
- Maple Syrup: For natural sweetness and flavor.
- Avocado Oil: A neutral-flavored oil that keeps the muffins moist. Melted coconut oil would also work well.
- Vanilla Extract: For a touch of warmth.
How to Make Buckwheat Pumpkin Muffins
This easy recipe requires just one mixing bowl and a mini muffin pan. A silicone muffin pan is highly recommended, as it allows the finished muffins to pop out effortlessly.
- Prep Your Oven: Begin by preheating your oven to 350°F (175°C).
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the buckwheat flour, coconut flour, pumpkin spice, baking soda, and salt until they are evenly combined.
- Add Wet Ingredients: Pour the pumpkin purée, water, maple syrup, avocado oil, and vanilla extract into the same bowl. Whisk the batter until it is smooth and uniform.
- Let the Batter Rest: Allow the batter to sit for 5 minutes. This important step gives the flours, especially the coconut flour, time to hydrate and thicken the batter.
- Fill and Bake: Scoop the batter into your mini muffin pan, filling each cup with about 2-3 tablespoons of batter. This recipe will yield 14-16 mini muffins.
- Bake: Place the pan on the middle rack of your preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Storage Tips
Because these muffins are so moist and are made without preservatives, they are best kept in the refrigerator. They will be fine at room temperature for a day or two, but they will stay fresh in an airtight container in the fridge for up to a week. They also freeze beautifully for a quick, grab-and-go snack!
Print
Friendly Pumpkin Muffins with Buckwheat Flour (Vegan, Gluten-Free)
Miniature pumpkin muffins made with buckwheat flour. Paleo, vegan, gluten free and free from top allergens.
- Total Time: 30 minutes
- Yield: 14-16 mini muffins
Ingredients
⅔ cup buckwheat flour (112g)
¼ cup coconut flour (28g)
1 ½ tsp pumpkin spice
¾ tsp baking soda
¼ tsp salt
1 cup pumpkin puree
½ cup water
¼ cup maple syrup
¼ cup avocado oil
1 ½ tsp vanilla extract
Instructions
Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, combine buckwheat flour, coconut flour, pumpkin spice, baking soda and salt.
Mix in pumpkin, water, maple syrup, avocado oil and vanilla. Whisk until smooth, then let batter sit for 5 minutes to thicken.
Scoop 2-3 Tbsp of batter into each muffin slot, making 14-16 mini muffins. (I recommend using a mini silicone muffin pan.)
Place the muffins in the preheated oven and bake at 350 degrees for 20-22 minutes.
Cool muffins in the baking pan for 5-10 minutes, then transfer them to a wire cooling rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
