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Prepare your oven and muffin tin. Preheat your oven to 350°F or 177°C. Spray your muffin tins generously with nonstick cooking spray making sure you hit all the sides.
Brown the butter. Melt the butter in a small saucepan over medium heat. Simmer for about 4 minutes until it turns slightly brown.
Add in wet ingredients + sugar. Remove the pan from the heat and whisk in the coconut milk, milk, and brown sugar until the sugar has dissolved and combined. Whisk in eggs, vanilla and pumpkin puree until smooth. Set aside.
Whisk the dry ingredients. In a large mixing bowl, whisk the rice flour, baking powder, salt, and spices until combined. Slowly pour the wet mixture into the dry ingredients and whisk until smooth.
Fill and bake. Fill muffin tins up to just below the rim. Smack the muffin pan 1-2 times on the counter to remove any air bubbles. Top the muffins with a few pumpkin seeds. Place in the oven and bake for 35-40 minutes or until slightly browned.
Chill and serve. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before removing them onto a wire rack to cool completely. Enjoy!