Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with coconut oil.

In a food processor grind pumpkin seeds until they reach a fine, flour-like consistency.

In a large bowl, whisk together the almond flour, pumpkin seeds, baking soda, and salt.

In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, coconut milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in any add-ins like blueberries or chocolate chips.

Spoon the batter into the prepared muffin tin, eventually distribute over muffin cups.

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.