In a small bowl add the golden flax meal and the warm water and let it sit to thicken for 10-15 minutes. 

Preheat oven to 325 degrees fahrenheit and line a muffin pan with liners.

In a medium bowl whisk together the flour, xanthan gum, baking powder, baking soda, salt and cinnamon. Set aside.

In bowl of stand mixer with paddle attachment, mix together the sugars, brown sugar and oil just until combined.

Add the flax egg mixture and mix again until combined.

Add the pumpkin and dry mix and finish mixing to get your batter.

Distribute the batter to fill your muffin cups evenly.

Bake 25-28 minutes.

Let cool completely.

Serve and enjoy!

Whisk all the dry ingredients and add the oil last and slowly to make crumbs.

Make my pumpkin muffin recipe as is and add some of these crumbs to the top pressing them in gently.

Bake at 425 for 5 minutes then reduce temperature to 325 for 20-23 minutes.

Once cooled drizzle some glaze over the top with a fork.

Mix 1 cup of powdered sugar and start with 1 tbsp coconut milk, bit by bit add a little more coconut milk until you get a smooth thick glaze

Test it with your fork

Drizzle over muffins.

Serve and enjoy!