Gluten-Free Pumpkin Muffins

What you need: Almond flour Arrowroot flour Coconut sugar Baking powder Baking soda Sea salt Pumpkin pie spice Cinnamon Vanilla extract Eggs Avocado oil Almond milk Pumpkin puree Pumpkin seeds

Mix all the dry ingredients in one bowl and the wet in another.

Pour the wet ingredients into dry and whisk together. Pour into muffin tins and sprinkle with pumpkin seeds and coarse sugar.

Bake the muffins at 350F for 25-30 mins. Allow them to rest for 5 minutes before trasferring to a cooling rack.

Find the full recipe with exact measurements via the link below!