In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla extract.
Once smooth, add the almond flour, arrowroot flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Whisk until combined.
Line a 24 cup mini muffin tin with parchment paper liners or spray the pan with cooking spray. Use a cookie scoop to fill the muffin cups almost to the tops. The muffins don’t expand too much, so filling them right below the top of the liner is perfect.
Sprinkle the tops of each muffin with some turbinado sugar.
Bake for 15 – 17 minutes until the tops are set and bounce back when you press gently. Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack.