Combine the ¼ cup coconut oil, pumpkin, eggs, coconut flour, hemp seeds, maca root powder, baking soda, vanilla, cinnamon, and maple syrup in a large bowl. Whisk until well combined.
Scoop ¼ cup batter into each muffin tin cup.
Sprinkle the tops with pumpkin seeds.
Bake until the edges start to brown and the top is firm. Stick a knife in the center of one and when it comes out clean, they are done. Mine took 19 minutes, but start to check them at about 13 minutes.
Let them cool on a rack.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/grain-free-pumpkin-muffins/