Preheat the oven to 180°C and prepare a muffin pan with 6 black cupcake liner
In a large bowl mix together the whole grain flour, baking powder, pumpkin spice and salt.
In a smaller bowl combine the pumpkin purée, coconut oil, brown sugar, granulated sugar, egg and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Using an ice cream scoop or spoons, divide the batter evenly onto the 6 cupcake liner.
Bake for 20 minutes or until toothpick comes out clean at 180°C. Let it cool completely before frosting
Vanilla Cream Cheese Frosting
Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the vanilla beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don't overbeat it! only until its just combined!
Pipe the frosting on top of the cake and then dip the edges into the pumpkin seeds.