This is a yummy gluten-free muffin recipe, inspired by the Pumpkin Muffins with Cinnamon Streusel and Coconut Pecan Swirl. When I want a hearty breakfast, I actually prefer these muffins over their white flour counterparts. The oat and buckwheat flours give these muffins a great, dense texture that will fill you up for hours. These pumpkin muffins are a fantastic addition to any Halloween or Thanksgiving brunch. Your guests will love them, whether or not they require gluten-free recipes. If you want an extra special treat, serve these pumpkin muffins with Maple Cinnamon Butter.
*Because of the buckwheat flour, these muffins will not have the telltale orange color of a traditional pumpkin muffin. However, they’re still full of the pumpkin, cinnamon, and Thanksgiving spices that make this season so tasty.
I find it works best to pulse the coconut in short bursts until the flakes are slightly smaller than grains of rice.
Fill the muffin cups to 1/3 full, then sprinkle the coconut pecan filling over the pumpkin batter.
Then you just spoon the rest of the pumpkin batter over the coconut pecan swirl.Top it all off with the cinnamon streusel, then send these muffins to the oven.
25 minutes later and you have hearty, delicious muffins that everyone can enjoy!
- 1 cup oat flour*
- 1 cup buckwheat flour**
- 3 Tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pumpkin
- 2/3 cup brown sugar, lightly packed
- 2 eggs, room temperature
- ½ cup buttermilk
- 6 Tablespoons vegetable oil (I use canola)
- *For the oat flour, I simply pulse oatmeal in a food processor or coffee grinder until it reaches a fine texture.
- **Buckwheat flour is available at most grocery stores that carry natural/gluten-free products. I, however, purchase buckwheat flour online through Vitacost.
- 1/3 cup sweetened coconut flakes
- 1/3 cup pecans
- ¼ cup brown sugar, lightly packed
- 3 Tablespoons butter, melted
- 2 teaspoons cinnamon
- 1/3 cup oat flour
- 1/3 cup buckwheat flour
- 1 Tablespoon cornstarch
- 1/3 cup brown sugar, lightly packed
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 5 Tablespoons butter
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners. Sift the dry ingredients (oat flour through salt) into a large bowl. Set aside.
- In a medium bowl, whisk together 2/3 cup brown sugar and pumpkin. Lightly beat the eggs and then stir them into the pumpkin mixture. Add the buttermilk and oil. Whisk until thoroughly combined, about 1 minute. Add the wet ingredients to the dry ingredients. Stir just until the batter comes together. It should be slightly lumpy with a few flour particles still visible.
- For the Coconut Pecan Filling, put 1/3 cup of coconut into a coffee grinder or food processor. Pulse until the coconut is smaller than grains of rice but larger than grains of sand. Repeat with the pecans. In a medium bowl, combine the coconut, pecans, brown sugar, and cinnamon. Add the butter and stir to combine.
- For the Streusel Cinnamon Crumb Topping, combine the oat flour, buckwheat flour, cornstarch, brown sugar, cinnamon, and salt. Cut in the butter using a fork or a pastry cutter.
- Spoon the pumpkin batter into the prepared muffin tin so that each cup is 1/3 of the way full. Evenly disperse the Coconut Pecan Filling among the 12 muffin cups. Use the remainder of the pumpkin batter to the cover the Coconut Pecan Filling. Sprinkle the Streusel Cinnamon Crumb Topping over the batter. Bake for 25-27 minutes, until the tops of the muffins are very lightly browned. Enjoy!