Best Buckwheat Pumpkin Seed Muffins Recipes

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

PUMPKIN-SEED MUFFINS

Pumpkin-Seed Muffins image

Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

Ingredients

1/2 cup raw green pumpkin seeds
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed light-brown sugar
1 cup canned pumpkin puree
6 tablespoons melted butter
2 large eggs
Nonstick cooking spray

Steps:

Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.

BUCKWHEAT BREAKFAST MUFFINS

Buckwheat Breakfast Muffins image

Make and share this Buckwheat Breakfast Muffins recipe from Food.com.

Provided by Erika 3

Categories Breakfast

Time 25m

Yield 1 Muffin, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup buckwheat groats, soaked
1/2 cup unsweetened flaked coconut
1/4 cup walnuts, chopped
1/4 cup pumpkin seeds
2 tablespoons chia seeds
1/4 cup flax seed meal
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 cups almond milk
1/4 cup almond butter
1 1/2 teaspoons powdered stevia
1 tablespoon alcohol free vanilla

Steps:

In a medium bowl, soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water, drain again.
Preheat oven to 375 F, brush a 12 cup muffin tin generously with oil, set aside.
In a large bowl, add buckwheat groats, coconut flakes, walnuts, pumpkin seeds, chia seeds, flaxseed meal, cinnamon and salt, stir to combine.
In a small bowl, add eggs, almond milk, almond butter, stevia and alcohol free vanilla, whisk until frothy.
Pour liquid ingredients into bowl with dry ingredients, stir to combine. Scoop about ⅓ cup muffin mixture into each cup of the prepared muffin tin. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch. Cool muffins in tin for about 10 minutes.
Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.

Nutrition Facts : Calories 128.7, Fat 10.1, SaturatedFat 3, Cholesterol 31, Sodium 74.9, Carbohydrate 6.3, Fiber 2.6, Sugar 0.9, Protein 4.5

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.