Easy Gluten-Free Pumpkin Muffins made with almond and oat flours and full of pumpkin and spice. A healthier pumpkin muffin recipe! Vegan.
In a small bowl, combine crumb topping ingredients with your fingers so that the coconut oil breaks down into pea-sized or smaller pieces. Start with 4 tablespoons sugar, add a little more if needed. Set aside.
In a blender, add chia seeds, hot water, lemon juice, pumpkin, and melted coconut oil. Set aside.
In a large bowl, add almond flour, oat flour, arrowroot starch, baking soda, baking powder, ground cinnamon, pumpkin pie spice, salt, and coconut sugar. Whisk to combine.
Add vanilla extract to the mixture in the blender, and blend on high until smooth. Fold liquid mixture into the dry mixture until thoroughly combined.
Remove gluten-free pumpkin muffins from oven and place tray on a wire cooling rack. Allow to cool. Store in an airtight container at room temperature for 2 days or in the refrigerator for 3-5 days.