Preheat oven to 325° F.
Line a muffin pan with unbleached paper liners or silicone muffin cups.
In a large mixing bowl, combine all ingredients except almond flour and walnuts with a hand mixer, until well mixed.
Stir in the almond flour and walnuts just until incorporated. Batter will be very thick.
Spoon batter into muffin cups and try to smooth the tops as much as possible. (If you want pumpkin seeds on top, add now)
Bake for 25–30 minutes or until a toothpick comes out clean.