Pumpkin Spice Buckwheat Muffins with Raisins & Walnuts

A variety of Fall flavors & nutrients!

Ingredients:

• 1 can pumpkin puree
• 1 3/4 cups (500 g) maple syrup
• 2 eggs
• 1 Tbsp vanilla extract
• 4 cups (560 g) buckwheat flour
• 1 Tbsp baking powder
• 1/4 tsp baking soda 
• 2 tsp salt
• 1 1/2 Tbsp cinnamon 
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 (rounded) tsp cloves
• Desired amount of raisins

Topping:

• 1/2 cup chopped walnuts
• 1 Tbsp cinnamon
• 3 Tbsp sugar or coconut sugar
• 1/2 tsp salt

Directions:

1. Preheat oven to 450°F & line a muffin pan with paper muffin cups. 
2. In a large bowl, combine pumpkin puree, maple syrup, eggs, & vanilla extract. Then, mix in buckwheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, & raisins just until combined. 
3. Meanwhile, in a bag or small bowl, mix together walnuts, cinnamon, sugar, & salt. 
4. Fill each muffin cup to the top with batter. Then, sprinkle the top with cinnamon walnuts. 
5. Bake the muffins for 5 minutes at 450°F, then turn the oven to 350°F & bake for 15 more minutes or until lightly browned on top. Then, remove from the oven & enjoy!!

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