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.