Mix all of the dry ingredients in a bowl and all of the wet ingredients in a larger bowl.

Add the dry ingredients to the wet and, with a spatula or whisk, mix until everything's well incorporated. Don't overmix once the ingredients have come together.

Line a 12-cup muffin tin with paper liners. Divide the muffin batter equall between the tins, smooth the tops with a spatula, and then sprinkle some pumpkin seeds on top, if using.

Bake in a preheated 375-degree oven for 23 minutes or until a toothpick inserted in the center of a muffin comes clean.

Remove to a rack to cool. After 15 minutes, unmold the muffins and continue to cool on the rack.