1Preheat oven 350. Line muffin pan with paper liners.
2Beat together, in a medium bowl; eggs, coconut oil, applesauce and agave syrup until thick and light, about 2 minutes.
3Add pumpkin puree, salt and spices; whisk. Sift in coconut flour and baking soda. Mix until well combined. Stir in half the pumpkin seeds.
4Pour batter into prepared muffin pan and sprinkle with remaining seeds. Bake 20-25 minutes, until edges are golden and tops firm but springy. Remove from oven and allow to cool 5 minutes. Serve warm or at room temperature.