- Preheat oven to 350 Degrees.

- Into a large bowl mix together all dry ingredients: wheat flour, oatmeal, oat bran, Ener-G brand Egg Replacer, baking soda, cinnamon, nutmeg, cloves, and ginger. (If substituting 2 eggs for the Egg Replacer, add with the pumpkin)

- Mix honey into water. Warm in a microwave and stir to mix honey well or heat honey separately and add to water. The important thing is to make sure that the honey dissolves.

- Add pumpkin and olive oil to honey water.

- Add wet ingredients to dry ingredients. Mix with a large wooden kitchen spoon until the batter is thoroughly moistened. (If substituting 2 eggs, add them here.)

- Fill 24 paper muffin cups. - Bake at 350 degrees for 20 to 25 minutes (until tester comes out "clean").

- 2 cups unbleached wheat flour or whole wheat flour

- 1 cup oatmeal

- 1 cup oat bran, such as Quaker's

- 1 cup Ener-G brand Egg Replacer
(You may substitute 2 eggs for the Egg-Replacer if you are not egg sensitive or Cholesterol conscious.)

- 1 1/2 tsp. baking soda
- 1 tsp. each; cinnamon, nutmeg, cloves, ginger

- 1 cup honey

- 1 3/4 cup hot water

- 2 cups (16 oz. can) pumpkin (use solid pack pumpkin without added sugar or milk, like Libby's)

- 3/4 cup olive oil