Instructions: Preheat oven to 375 degrees. Spray 15 standard muffin cups (2/3-cup capacity) with nonstick spray.

Whisk both flours, both sugars, baking powder, spices, and salt in large bowl to blend. Mix in half of pumpkin seeds and half of walnuts.

Whisk pumpkin, milk, eggs, melted butter, and ginger in medium bowl to blend. Add to dry ingredients and stir just until incorporated (do not overmix).

Spoon 1/4 cup batter into each cup. Sprinkle remaining pumpkin seeds and walnuts over. Bake until muffins are golden and tester inserted into center comes out clean, about 25 minutes. Turn muffins out onto rack and cool. (Can be made 1 day ahead. Store muffins airtight at room temperature.)

This recipe yields 15 muffins.

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