Soak pumpkin seeds in water, and drain. Lightly oil seeds and bake at 375ºF/190ºC for about 25 min or until crips. In a sautoir pan, sweat the cubed butternut and carrot with butter for 5 min. Add brown sugar, orange juice and spices. Cook for 35 to 40 minutes until liquid is gone, stirring every so often. Set aside to cool – remove star anise and cinnamon sticks; rinse and use for garnishing.
In a pastry bowl, combine dry ingredients first; flour, baking powder, sugar, salt and spices. In a narrow and tall cup, blend eggs with milk and melted butter. Throw in a couple of tablespoons roasted butternut – blend and pour into the dry ingredients, mix by hand with a whisk or paddle attachment if using a stand mixer. Do not over work. Fill up greased muffin molds half way, stuff with a couple of roasted butternut chunks and add more batter. Top with more roasted butternut mixture.
Bake at 400ºF/200ºC for about 25 min; cool. Enjoy!