Sprinkle of pepitas (shelled pumpkin seeds) to top
Pre-heat oven to 350 degrees and line a 12-cup muffin liner or 24 minis. (I ran out of liners, so I simply greased with a little coconut oil and they came out easily after resting for a few minutes)
Mix all ingredients together and combine well until you have a smooth batter. Taste and adjust any spices or sweetener as needed (I use as little sweetener as possible, so if you like it sweeter. Taste to confirm). See steps in post for how to make in the blender.
*If making the choco-chip version, fold in the chips with a spatula by hand at the end.
Evenly distribute the batter in your muffin pan and optionally sprinkle a few pumpkin seeds and some more cinnamon to the top (as shown). Place in the middle rack in the center of your oven and bake for approx. 20 minutes.
Let the muffins rest and cool on a rack for 10 mins or so. Serve immediately, or store in the fridge or freezer and re-heat later. Enjoy!