Preheat the oven to 350ºF and adjust the rack to the middle position. 

Place the butter in a small saucepan over low heat. Melt the butter and then continue cooking until you can see browned bits on the bottom, about 8-10 minutes. Remove from the heat and immediately stir in the pumpkin spice blend and cinnamon into the hot browned butter. Set aside to cool for 10 minutes. 

Place the eggs and organic cane sugar in the bowl of a standing mixer. With the beater attachment, beat on medium-high for 5 minutes. 

Whisk in the brown sugar, pumpkin and vanilla extract into the butter mixture. 

In another medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and sea salt. 

With the mixer on low, add 1/3 of the dry mixture followed by 1/3 of the pumpkin/butter mixture. Repeat 2 times until all of the ingredients have been added to the egg mixture. Remove the bowl from the mixer and stir a few times with a wooden spoon to make sure all ingredients have been throughly mixed into the batter. 

Pour the batter into a buttered 9×5” glass loaf pan. Sprinkle the pumpkin seeds on top. Let the batter sit for 10 minutes and then place in the oven. Bake for 50-55 minutes, until a cake tester inserted in the middle comes out clean. Cool for 15 minutes and then remove from the pan. Serve warm or at room temperature.