Best 2 Buckwheat Pumpkin Seed Muffins Recipes

Indulge your taste buds with a symphony of flavors in our buckwheat pumpkin seed muffins. These delightful muffins are not only a treat to the palate but also a treasure trove of nutritional goodness. Crafted with buckwheat flour, pumpkin seeds, and a medley of spices, these muffins offer a symphony of textures and flavors that will tantalize your senses.

Dive into the heartiness of buckwheat flour, a gluten-free alternative that lends a nutty flavor and a chewy texture to the muffins. Pumpkin seeds add a symphony of crunch and a boost of protein, while warm spices like cinnamon, ginger, and nutmeg dance on your tongue with every bite.

These muffins are not only delectable but also versatile. Enjoy them as a wholesome breakfast, an afternoon snack, or even a sweet treat after dinner. Each bite is a delightful journey that will leave you craving more.

So embark on a culinary adventure and create these buckwheat pumpkin seed muffins. Follow our step-by-step recipe, gather your ingredients, and let the magic begin. Indulge in a symphony of flavors and savor the goodness of wholesome ingredients. Your taste buds will thank you!

Check out the recipes below so you can choose the best recipe for yourself!

BUCKWHEAT PUMPKIN SEED MUFFINS

Buckwheat Pumpkin Seed Muffins image

These have a distinct buckwheat flavour, which is nicely tempered by the whole wheat flour and the honey. The pumpkin seeds (or any other nut or seed) add a pleasant delicate crunch.

Provided by Pepita

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup buckwheat flour (dark)
3/4 cup whole wheat flour
2 teaspoons baking powder
1/4 cup honey
1 egg, beaten
1/2 cup canola oil
1 cup skim milk
1/2 cup pumpkin seeds

Steps:

Preheat oven to 350°F.
Combine dry ingredients.
Mix liquid ingredients thoroughly.
Add wet ingredients to dry. Stir until moist, but not smooth.
Stir in pumpkinseeds.
Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).

Nutrition Facts : Calories 198.3, Fat 12.6, SaturatedFat 1.4, Cholesterol 18, Sodium 81, Carbohydrate 18.9, Fiber 1.9, Sugar 6.1, Protein 4.7

FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS

Flax, Oat Bran, Buckwheat, & Pumpkin Muffins image

This recipe is adapted from the a recipe found on the Red Mill, ground Flax meal bag. For a bran muffin, these babies are moist and very tasty. I've cut the white flour by half, and added an equal amount of buckwheat flour. I've also added a can of pumpkin and reduced the amount of milk. These muffins are so fresh and moist that they will only last a few days, so I freeze what we won't eat in a couple of days.

Provided by zoomer43

Categories Quick Breads

Time 48m

Yield 20 muffins, 20 serving(s)

Number Of Ingredients 17

Ingredients

3/4 cup all-purpose flour
3/4 cup buckwheat flour
3/4 cup oat bran
3/4 cup flax seed, ground
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups carrots, shredded
2 apples, peeled and shredded
1 cup walnuts, chopped (optional)
1/2 cup milk
2 eggs
1 (15 ounce) can pumpkin
1 teaspoon vanilla

Steps:

Preheat oven to 350, and prepare two medium size muffin pans.
Mix the first 10 ingredients in a large bowl.
Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
Fill muffin cups with a scant 1/4 C of batter.
Bake for 15-18 minutes.
Cool in muffin pan for 5 minutes.
Remove muffins to a wire rack, and cool completely.
Package 4 or 5 in quart size Ziplock.
Label, and date the muffins you won't eat in the next couple of days and freeze.

Nutrition Facts : Calories 124.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 22, Sodium 223.1, Carbohydrate 21, Fiber 3.6, Sugar 7.7, Protein 4

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your muffins.
Be sure to measure your ingredients accurately. This is especially important for baking recipes, as even a small difference in the amount of an ingredient can affect the outcome.
Don't overmix the batter. Overmixing can make the muffins tough and dry.
Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly and prevent them from overflowing.
Bake the muffins at the correct temperature and for the correct amount of time. Underbaked muffins will be gooey and undercooked, while overbaked muffins will be dry and crumbly.

Conclusion:

Buckwheat pumpkin seed muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With their nutty flavor and moist texture, these muffins are sure to please everyone. So next time you're looking for a healthy and satisfying snack, give buckwheat pumpkin seed muffins a try!