-Pre-heat your oven to 350 degrees. Grease a standard muffin tin or line it with paper baking cups. (I go sans paper cups because I prefer muffins with a smoother, slightly chewier exterior.)

In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a second bowl, whisk together the coconut oil and brown sugar until well combined. Stir in the vanilla extract, pumpkin puree, and sour cream. Stir in the egg.

Add the flour mixture to the wet ingredients, and stir until just combined. (Please don’t over-mix people! We don’t want crazy dense muffins.)

Spoon the batter into the prepared muffin tin, filling each well a little more than 2/3 of the way. Sprinkle some pepitas on top if you like. (You could also do pecans, walnuts, pistachios, etc.)

Bake standard muffins for 20 minutes or until a toothpick inserted into the center of a muffin comes out nice and clean. (Mini-Muffins will take about 13-15 minutes, and monster muffins will take about 25.) Let muffins cool on a wire rack for 10 minutes.