Step 1

Preheat the oven to 350F (180C). Line 9 cups of a standard size muffin tin with paper liners, foil liners, or silicone liners. If you eat small amounts of oil, you can opt (instead) to grease the muffin cups, or spray with nonstick cooking spray.

Step 2

In a large mixing bowl, whisk the warm water with the chickpea flour, pumpkin and coconut sugar until completely smooth, breaking up any lumps in the chickpea flour.

Step 3

Add the coconut flour, psyllium husks, pumpkin pie spice, baking power and salt to the bowl with the wet ingredients. Mix until completely combined into a smooth, thick batter.

Step 4

Divide the coconut flour pumpkin muffin batter between the prepared nine lined cups of the prepared muffin tin.

Step 5

Bake the muffins in the preheated oven for 25 to 30 minutes until the tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached. (Note: the muffins do not have much rise).

Step 6

Cool the muffins, in the muffin tin, for 5 minutes. Remove the muffins from the tin and cool completely on a cooling rack / wire rack