1. Preheat your oven to 180°C.

2. Steam or boil the diced pumpkin until tender, then mash it and let it cool.

3. In a large bowl, whisk together the egg, oil, skim milk, and vanilla bean paste until well combined.

4. Stir the mashed pumpkin, add monk fruit sugar, chia seeds and Kfibre into the wet ingredients, sift in the self-raising flour, until evenly mixed.

6. Divide the batter evenly among the muffin cups, approx. 70% full.

5. Line a muffin tin with paper liners or lightly grease it with oil.

7. Sprinkle pumpkin seeds on top of each muffin.

8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

9. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.