Fry the pumpkin seeds dry in the oven. Preheat the oven to 220 degrees and wipe the muffin molds with vegetable oil. In a bowl, mix grated zucchini with chopped spinach leaves. Add the milk in which we beat the eggs. Mix the flour with the baking powder and add it to the bowl together with the cheese.
To taste, season the dough with salt and pepper and mix well. Fill the erased molds almost to the top with the finished dough and sprinkle the surface with pumpkin seeds. Stack the molds on a baking sheet and bake the muffins until golden for about 25 minutes. After partial cooling, knock the baked muffins out of the molds. We can eat them hot or cold.