Citrus Pumpkin Buckwheat Muffins

Citrus Pumpkin Buckwheat Muffins offer a delightful combination of orange and pumpkin flavors. Packed with numerous beneficial nutrients such as fiber, vitamins, minerals, and some protein, these muffins will help keep you satisfied. For extra crunch and sweetness, consider adding hemp seeds and chocolate chips. These muffins are perfect for any time of the day!

By Rose Huxford

Pre-heat oven: 375 degree F

Yields: ~8 large muffins or 16 small muffins

Prep-time: 5 minutes

Bake-time: 20-25 minutes

Equipment: 1 muffin pan, muffin liners, 2 large mixing bowls, sifter, spatula, whisk, measuring spoons, measuring cups, liquid measuring cup, citrus zester, ice cream scooper, cooling rack.

Dry Ingredients:

• 1/2 cup buckwheat flour

• 2 1/3 cup all-purpose flour or gluten free 1:1 baking flour

• 1/4 teaspon salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 3 tablespoons hemp seeds (optional)

• 1 tablespoon pumpkin pie spice

• 2 tablespoon ground cinnamon powder (I use Ceylon cinnamon)

• 1/2 teaspon ground nutmeg

• 1 whole zest of an orange

• 1 cup chopped pecans or walnuts (optional)

• 1 cup chocolate chips (optional)

Wet Ingredients:

• 1/2 can (3.5 ounces) pumpkin puree

• 1 tablespoon honey

• 1 cup nondairy milk or regular milk or buttermilk

• 2 tablespoon apple cider vinegar or white vinegar

• 1/2 cup coconut sugar or brown sugar

• juice from a whole orange

• 1 teaspoon pure vanilla extract

Topping:

• Demerara sugar for added crunch and sweetness (or brown sugar)

Directions

1. Pre-heat the oven to 375 degree F.

2. Line your muffin pan with muffin liners and set it aside.

3. Homemade buttermilk: stir together milk and apple cider vinegar together. Then, let it rest for a few minutes to thicken and curdle.

4. In a large mixing bowl, sift together buckwheat flour, flour, baking powder, and baking soda. Then add in salt, spices, zest from the orange, hemp seeds, nuts and chocolate chips. Stir to combine.

5. In another large mixing bowl, whisk together pumpkin puree, honey, coconut sugar, orange juice, homemade buttermilk and vanilla.

6. Pour your wet mixture into your dry mixture. Then, use a spatula to blend the ingredients together until just incoporated. *If using gluten free flour, let your batter rest for at least 30 minutes to allow the dry ingredients absorb your wet ingredients. This helps prevent a grainy texture in your muffins.

7. When your batter is ready, use an ice cream scooper or a larger cookie scooper and fill your prepared muffin liners 3/4 of the way full.

8. Sprinkle some demerara sugar or brown sugar for a bit of crunch and added sweetness.

9. Bake for about 22-25 minutes, depending on your oven. Use a tooth pick to check and see if your muffins are done. If the tooth pick comes out clean, your muffins are done.

10. Allow the muffins to cool in the pan for a few minutes before transferring them to a cooling rack.

11. Storage: Store cooled muffins in an air tight container for up to 3-4 days. Or store the completely cooled muffins in a freezer bag for up to 2 months.

By Rose Huxford