Preheat oven to 180 deg C. Line a muffin tray with muffin papers.
In a small bowl mix the ground flax seed with the water and set aside.
In another small bowl add the milk and apple cider vinegar and set aside.
In a medium sized bowl add the flour, almond meal, bicarb sosa, baking powder, spice and salt. Mix together.
In a separate bowl whisk together the pumpkin, olive oil, maple syrup, linseed mix and milk until combined.
Add the dry ingredients to the wet and stir until just combined. Add the walnuts and gently mix.
Fill each muffin tray to 2/3 full. Top with pumpkin seeds.
Bake for 20-25 minutes.