1/2 cup coconut flour
1/4 cup tapioca flour arrowroot
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon pumpkin spice mix
2/3 cup pumpkin puree
1/2 cup coconut oil melted
1/3 cup agave
1/4 cup pecans or walnuts,
Preheat the oven to 375° F.
Line a muffin pan with parchment or silicone muffin liners.I
In a medium bowl whisk together coconut flour, tapioca flour, baking soda, salt and pumpkin pie spice.
In a large bowl whisk together remaining (wet) ingredients except for the pecans until smooth and combined.
Add the flour mix to the wet mixture and stir until all lumps are gone. Alternatively, you can also blend all ingredients in a food processor or blender.
Divide batter into 12 muffin cups and top each with chopped nuts.
Bake for 17-20 minutes until a toothpick inserted in the center comes out clean.