Spray a microwave safe cereal bowl with cooking spray and add the peanut flour and baking powder and mix until combined
Add the canned pumpkin and 2 egg whites or 1 egg and mix very well until all ingredients are fully incorporated. Add the milk/liquid of choice.
Add the cinnamon and sea salt and put into the microwave for 2-4 minutes, depending on the power
Remove from the microwave and dust either side generously with flour. Allow to cool, slice in half and pop in a toaster. Top as you would an English muffin
For the oven option
Follow as above, but preheat an oven to 350 Fahrenheit and bake for 12-15 minutes, or until golden brown on top and a tooth pick comes out clean. Mine usually takes 12 minutes, and I grease the bowl very well to easily slip out.
Keep a good eye on the microwave- cooking this for too long will result in a drier muffin For the Paleo and Vegan versions, follow directions as listed but with necessary ingredient amendments These can be made in batches and frozen for up to 4 weeks