Preheat oven to 350 degrees. Line muffin tin with muffin wrappers and lightly spray with oil spray (I use a Misto). Combine ground flax seed with 3 tablespoons water in a small bowl; set aside to thicken for 5-10 minutes (this becomes a flax 'egg').
In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger; whisk together to combine.
In a separate medium bowl combine pumpkin, melted coconut oil, vanilla, honey, and flax 'egg.' Gradually mix dry ingredients into the wet until most of the lumps are gone.
Fill muffin tin and bake for 25-30 minutes or until a toothpick comes out clean. Enjoy with a smear of almond butter, pumpkin butter, apple butter or goat cheese! Of course, they are yummy warm with a dab of salted butter too!