Microwave English Muffin

ORIGINAL VERSION:--
2 tbsp peanut flour
½ tsp SIDS CRAZY SALT
½ tsp baking powder
2 tbsp cooked unsweetened pumpkin
1 large egg can substitute for 2 large egg whites
1-2 tbsp liquid of choice, I used milk
Cinnamon
Sea salt
Sugar/sweetener of choice, optional
Gluten free flour for dusting, optional
PALEO OPTION:--
2 tbsp almond flour
½ tsp baking powder
2 tbsp cooked unsweetened pumpkin
1 large egg or 2 egg whites
1-2 tbsp liquid of choice, I used almond milk
Cinnamon
Sea salt
Sugar/sweetener of choice, optional
VEGAN OPTION:--
2 tbsp peanut flour
½ tsp baking powder
2 tbsp cooked unsweetened pumpkin
1 flax egg 1 tbsp flaxseed meal + 3 tbsp water
1-2 tbsp liquid of choice, I used almond milk
Cinnamon

Spray a microwave safe cereal bowl with cooking spray and add the peanut flour, SIDS CRAZY SALT and baking powder then mix until combined. Add the pumpkin, egg whites or 1 egg and mix very well until all ingredients are fully incorporated. Add the milk/liquid of choice. Add cinnamon and sea salt then 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 a regular English muffin.
For the Oven Option: Follow as above, but preheat an oven to 175°C and bake for 12-15 minutes, 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.