Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients into a small bowl and whisk together lightly by hand.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Do not over mix as the muffins will turn out tough.
Divide the mixture evenly into the muffin cases.
Scatter pumpkin seeds on top of each muffin if using.
Bake for 27-30 minutes or until cooked through.
The tops will go light brown and a little crunchy when done.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.