Buckwheat Pumpkin Muffins (gluten-free + vegan)
Freshly ground raw buckwheat flour, pumpkin pie spices, pumpkin purée, and a touch of coconut sug
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Cooking tools:
- Grain mill
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Oven
Ingredients
- 2 cups raw buckwheat flour
- ¼ cups tapioca flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoons sea salt
- 2 cups pumpkin purée
- ¾ cups non-dairy milk
- ½ cups coconut sugar
- ⅓ cups avocado oil (or melted coconut oil)
- 2 teaspoons vanilla extract
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