Preheat the oven to 170 degrees celsius.
Line a 12 cup muffin tray with baking paper or grease with olive oil.
In a large bowl, combine flours, baking powder, seeds and salt.
Add milk, kefir and whisked eggs and fold gently to combine. Add the pumpkin, parmesan, feta and parsley and fold gently.
Spoon into the lined or greased muffin tray, sprinkle with some seeds and grated parmesan if you please and bake for about 20 minutes. You can insert a knife or skewer and it should come out clean.
Serve warm or cold. Store in an airtight container in your fridge for up to 5 days. You can also store them in the freezer for up to 3 months.
