In a bowl, whisk together flours, baking powder, cinnamon, ginger and salt.
In another bowl, whisk pumpkin, milk, sugar, egg and oil until smooth.
Add dry ingredients to pumpkin mixture, stirring until just combined (a few lumps are fine). Stir in seeds.
Lightly coat cups of a 12-cup muffin pan with cooking spray. Divide mixture evenly among cups (each should be about ²/³ full).
Bake for about 25 minutes or until a toothpick inserted in centre of muffin comes out clean and tops are just turning golden brown. Let cool for 10 minutes before removing from pan.
Recipe Notes
Per muffin: 900 kilojoules, 8g fat (1g saturated), 135mg sodium, 31g carbohydrates, 3g fibre, 7g protein