Wednesday, October 12, 2011

Pumpkin Buckwheat Muffins (Gluten Free)

'Tis the season for all things pumpkin. These gluten and dairy free muffins are such a huge hit in my household—a batch of twelve barely lasts twelve minutes out of the oven. Even the neighbor kids devour these little bad boys, asking for seconds and thirds. This is a good sign when it comes to gluten-free baked goods around here. A real good sign. 

Pumpkin Buckwheat Muffins (Gluten and Dairy Free) 

Makes 12 muffins


Wet Ingredients = Large Mixing Bowl
3 large eggs
3/4 cup canned pumpkin puree (this is half of a 14oz can)
1 cup light brown sugar
1/2 cup canola oil
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Dry Ingredients = Small Mixing Bowl
1 1/2 cups sweet white rice flour
1/2 cup buckwheat flour
1 tsp baking powder
1/2 tsp sea salt

The Preparation Method:

Crack 3 eggs in a large mixing bowl and whisk well. Add 1/2 cup canola oil and whisk to combine. Add the remaining 'wet' ingredients from the list above.

Whisk well to combine.

In a small mixing bowl combine all the ingredients from the 'dry' list above. Whisk well to combine.

Add the dry ingredients to the wet ingredients.

Do not whisk well to combine. Lightly fold the ingredients together until the wet has wetted all the dry. Do not stir too much. This will cause your muffins to turn out tough. Nobody likes a tough muffin. A tough cookie, maybe, but not a tough muffin.

Once the dry ingredients are lightly folded into the wet, it's time to place them into your muffin wrappers.

Place muffins in a preheated 350 degree oven. Bake 15-20 minutes until the tops of the muffins are golden brown and a toothpick comes out clean when inserted into the center. Be careful not to bake too long. This too will result in a tough muffin.

Remove from the oven and place immediately on a rack to cool. Try your darndest to let them sit for five minutes before devouring.

Bring them to kiddie Halloween parties. Bring them to neighborhood pot-lucks. Bring them to your office and hide them in the corner of your desk. This way they might last longer than twelve minutes. No one will know but you. The little people might start questioning you with that heavenly smell coming out of the kitchen, but I'm certain you'll find a way to explain that away. Pumpkin muffins? What pumpkin muffins?


Here's a somewhat Halloweenish video to get you groovin' while you bake.

Beastie Boys - Intergalactic


  1. I have to admit, these look absolutely perfect. However, I have a question--I'm baking these for someone who isn't gluten-intolerant and I don't have rice flour on hand. I do have regular AP flour and white whole wheat flour. Do you have a recommendation as to which I can use for the rice flour? Thanks!

  2. It is so not Halloween, but I stash cans of pumpkin. Just recently gave up wheat, and am looking for baked goods to dry my tears. This will be perfect, Thank You.


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