Preheat oven to 170°C convection (340°F). Line 2 muffins trays with paper cases (24 total).

In a large bowl, sift together all the dry ingredients except for the sugar, and seeds. Mix in the seeds, and set aside.

In a medium bowl, mix together the sugar, along with all the wet ingredients. Stir in the grated veggies and fruit.

Mix the wet into the dry, until no flour remains. (The mixture will be thick)

Mix together a tablespoon of extra sugar with a sprinkling of cinnamon to dust the muffins with.

Spoon the mixture evenly into 24 muffin cases, sprinkle with cinnamon sugar, and top with a few extra pumpkin seeds.

Bake in the preheated oven for 30+ minutes, turning partway through. Check with a toothpick to see if done.

Cool on baking racks, then store in an airtight container.