Preheat oven to 350 degrees F and prepare a muffin tin.
Add the water and applesauce to the bottom of a small saucepan and stir to combine. Sprinkle with the gelatin, and set aside to "bloom" for a few minutes.
Meanwhile, combine the cassava flour, coconut sugar, arrowroot, baking soda, cinnamon, and salt in a large bowl and stir to combine. In a medium-sized bowl, combine the pumpkin and avocado oil, using a whisk to combine.
When the gelatin has been absorbed by the liquid, turn the heat on the lowest setting and continuously whisk to combine as the mixture gently heats up. When the gelatin has completely dissolved (slightly warmer than room temperature), turn off the heat and combine with the pumpkin mixture before combining all of the wet and dry ingredients together. Your batter will be a touch drier than traditional cake or muffin batter; this is normal.
Use a spoon to fill 9-12 muffin cups with batter. Bake for 20-25 minutes, or until a toothpick comes out clean.
When they are finished cooking, cool for 10 minutes in the pan before transferring to a wire rack. Allow to fully cool to develop the right texture.