Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.
Sift the flours
baking powder
and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.)
Meanwhile in another bowl
mix the eggs
yoghurt
milk
honey and vegetable oil until well combined.
Pour the wet ingredients into the dry and fold the ingredients together
but be careful not to over-work the mixture. Stir in most of the pumpkin
reserving a little for the top of the muffins. Spoon the mixture into the muffin cases.
Sprinkle the reserved wholegrain
pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes
or until the muffins are well risen and a skewer inserted in the centre comes out clean.
