Baking and storing the muffins
1-Preheat the oven to 180°C (350°F): Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with muffin cases.

Make the muffin batter:
2-Add all of the dry ingredients to: Add all of the dry ingredients to a large mixing bowl and whisk until the mixture is well combined.
3-Add all the wet ingredients and vegetables: Add all the wet ingredients and vegetables to the bowl and mix until just combined. Make sure there are no lumps of dry ingredients. The batter should be very thick.
4-Use an ice cream scoop or a: Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. The batter should form a small mound in each cup and each cup should be almost full (see the step-by-step images above).
5-If desired, sprinkle pumpkin seeds on top: If desired, sprinkle pumpkin seeds on top of each muffin.

Baking and storing the muffins:
6-Bake the muffins for 30-35 minutes or: Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.
7-Allow the muffins to cool in the: Allow the muffins to cool in the muffin pan for 5 minutes then transfer them to a cooling rack. Allow the muffins to cool completely.
8-The muffins are best enjoyed at room: The muffins are best enjoyed at room temperature or slightly warmed up. They’re delicious by themselves or with some vegan butter or avocado.
9-Store leftover muffins in an airtight container: Store leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month. Allow them to come to room temperature before enjoying.