Buckwheat Pumpkin Muffins with Cinnamon-Walnut Topping (gf, v)
Author: Spoon With Me
Serves: 1 loaf or 12 muffins
Ingredients
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
Instructions
Preheat oven to 375˚F. Grease the loaf pan or muffin tins with coconut oil or use paper muffin cups.
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.
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).
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.
Distribute the walnut mixture evenly over the loaf or muffins.
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/