Buckwheat Pumpkin Spice Chocolate Chip Muffins

by Beaming with Health on November 13, 2014

photo-4Everybody loves pumpkin this time of year and I am no different. I think what I love most about pumpkin recipes, though, is the spice blend. The spicy and warming flavors of cinnamon, ginger, nutmeg, and cloves mingling together. I created this recipe this morning as I was craving a healthy baked good of sorts.

I used freshly ground buckwheat flour as the main ingredient which, contrary to its name, is gluten-free. I find that grinding it fresh gives it a mellower flavor as buckwheat can be quite robust. I also to do a courser grind to give the muffins a bit more texture. Enjoy these muffins with family or friends over the holidays with a delicious cup of peppermint tea or hot chocolate!


  •  1 cup raw buckwheat groats
  • 1/4 cup potato starch
  • 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 pinches of sea salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 pinch of cloves
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin (I used canned)
  • 1/4 cup full-fat coconut milk
  • 1/4-1/2 cup chocolate chips + a few extra to top the muffins (I like more in my recipes so I used 1/2 cup)

Preheat the oven to 350 degrees. Makes about 8 muffins.

Start by adding the buckwheat groats to a food processor. Grind until you have reached a flour consistency. I like for my grind to be a bit course but you can process to your liking. You may also use buckwheat flour instead of grinding the groats yourself. It will have a bit stronger of a flavor that way.

Now add all the remaining ingredients except the chocolate chips to the food processor and process until everything is well combined. Gently stir in the chocolate chips and pour batter into greased muffin tins. Top each muffin with a few chocolate chips. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Allow to cool and then gently release from the tins with a dull knife. Serve warm topped with grass-fed butter or coconut oil. Enjoy!

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