Buckwheat Pumpkin Muffins with Cinnamon-Walnut Topping (gf, v)
Serves: 1 loaf or 12 muffins
  • For the Muffins:
  • 15 ounce can  pumpkin puree
  • ¼  cup coconut oil, melted and cooled slightly
  • 1.5  tablespoon ground flax seeds
  • 1 ¼  cup coconut sugar
  • ¼ cup real  maple syrup
  • ¼ cup  applesauce
  • ¼ cup unsweetened almond milk (or other non-dairy milk)
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 tsp baking powder
  • pinch of salt
  • ½  tsp ginger
  • 1 tsp cinnamon
  • ½  tsp nutmeg
  • ⅛ tsp of cloves
  • 1½ cups buckwheat flour
  • For the Topping:
  • ⅓ cup  walnuts
  • ½ tsp cinnamon,
  • 1½  tsp coconut sugar,
  • Additional coconut oil and sugar for dusting loaf pan
  1. Preheat oven to 375˚F.  Grease the loaf pan or muffin tins with coconut oil or use paper muffin cups.
  2. Make the flax egg: Stir the ground flax with 3½ tablespoons water in a small bowl.  Set aside for 5 minutes to allow it to gel.
  3. In a large bowl, place the pumpkin puree, melted coconut oil, flax egg , coconut sugar, maple syrup,  applesauce, almond milk,  vanilla, baking soda, baking powder, salt, ginger, cinnamon, nutmeg and cloves (or the pumpkin pie spice).  Stir well to combine.  Add the buckwheat flour and stir until just incorporated.  Pour the batter into muffin tins or a standard loaf pan ( ⅓ cup measuring cup works well to fill the cups in a standard muffin pan).
  4. Make the walnut topping: Crush the walnuts with a rolling pin or sturdy glass.   In a small bowl, mix the crushed walnuts, coconut sugar and cinnamon together.
  5. Distribute the walnut mixture evenly over the loaf or muffins.
  6. Bake 25-32 minutes for muffins, or 50-55 minutes for a loaf, or until a toothpick inserted into the center comes out clean.  Allow to cool for 20 minutes before devouring.
Recipe by Spoon With Me at https://spoonwithme.com/buckwheat-pumpkin-muffins-with-cinnamon-walnut-topping-gf-v/