Gluten-free pumpkin muffins that are easy to make with almond and oat flours. They are spiced and full of pumpkin. A better way to make muffins! No meat.
Pour hot water, lemon juice, pumpkin purée, and melted coconut oil into a mixer. Then add the chia seeds. Put away.
1
Add arrowroot starch, baking soda, baking powder, spices, salt, and coconut sugar to a big bowl. This is where the dry ingredients should go. Mix with a whisk.
2
To ensure that the liquid mixture is completely incorporated into the dry mixture, fold it in.
3
Divide muffin batter evenly between pans. Sprinkle crumb topping on each. Bake until a toothpick comes out clean, 25–28 minutes.
4
Most of this fall breakfast food is made in a blender, which might be the best thing about it.