Watch timing carefully as honey browns faster!

You can also use a greased 8×8″ or 9×13″ glass baking dish to make a sort of “cake” instead. I haven’t tried it, but readers have done it with the original and again, I can’t imagine messing this recipe up. Cut into squares and serve just like muffins for breakfast, or I hear a cream cheese frosting is delicious to make it into a “real cake.” Try yogurt cheese for an inexpensive, probiotic substitution for cream cheese.

Use any orange vegetable for the pumpkin.

Refrigerate the “flax eggs” at least 15 minutes before incorporating into the batter; more below.

If coconut is included on someone’s list of allergens (it has just been classified in the “tree nut” category!) and you also still need dairy-free, you could use any melted fat, such as palm shortening, lard, or a healthy oil.

Readers have also subbed unsweetened applesauce for the fat, although I’d try more pumpkin for a healthier result.

Try reducing the sweetener, especially if you’re using home-pureed pumpkin or a nice sweet squash like buttercup or sunshine. To make up for the missing mass, add a bit more pumpkin puree.

Many gluten-free flours are appropriate for this recipe; see below for more info.

Additions: raisins, chopped walnuts (use the code STEWARDSHIP for 10% off at that site!) or pecans, chocolate chips, sub 1/4 c. cocoa (use the code STEWARDSHIP for 10% off at that site!) powder for 1/4 c. starch. One reader on the original recipe added a bit of cocoa powder (use the code STEWARDSHIP for 10% off at that site!) to just part of the batter and swirled it on top of each muffin, finishing off with crumbled pecans and a dusting of cinnamon.

They freeze well!