4 eggs
 1 cup white sugar
 ½ cup brown sugar, packed
 1 ¼ cups grapeseed oil
 ¼ cup canna-oil
 2 tsp vanilla extract
 1 ¾ cups pure pumpkin puree
 3 cups all-purpose flour
 1 tbsp ground cinnamon
 1 tbsp pumpkin spice
 2 tsp baking powder
 2 tsp baking soda
 1 tbsp orange zest, optional
 pumpkin seeds

Preheat the oven to 350°F/175°C. Line a jumbo muffin tin with liners.

Place the eggs, white sugar, brown sugar, grapeseed oil & canna-oil into a bowl fitted for a stand mixer or use a whisk to thoroughly beat ingredients together.

Blend in the pumpkin & vanilla extract.

In a small bowl mix the dry ingredients together. Add to the wet ingredients & mix until just blended. Stir in the orange zest (optional).

Divide the batter evenly between 12 muffin cups using a muffin scoop, about 3 ounces each. Sprinkle with pumpkin seeds.

Bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean.

Allow to cool, remove from the tins & sprinkle with cinnamon.