Finely grind the pumpkin seeds (50 gr.) In an all-purpose grinder.
In a bowl, mix together the flour, the ground pumpkin seeds, baking powder, sugar, baking soda, cinnamon and salt.
Peel the carrots and ginger, grate finely. Preheat the oven to 180 degrees. Add the oil, eggs, carrots and grated ginger, mix into a smooth batter. Divide the batter into 10 silicone muffin molds. Bake in the hot oven on the middle rack for about 25 minutes, remove and allow to cool a little.
In the meantime I have melted Santa Claus in a saucepan over a saucepan with a water bath. Roughly chop the remaining pumpkin seeds (25gr.). Brush the cooled muffins with the chocolate and sprinkle with the chopped pumpkin seeds. Let the glaze dry and then enjoy.