Line a 12-hole muffin tin with 12 baking paper cups. Start this recipe by cooking the pumpkin together with a tablespoon of butter substitute until the pumpkin is soft. Remove off the heat and allow to cool. Meanwhile, sift the flours, baking powder, bicarbonate of soda and salt into a large bowl. (Reserve any wholegrain left in the sieve.) Meanwhile in another bowl, mix the eggs, yogurt, milk, honey, 60g butter substitute and chopped rosemary together until well combined. Pour the wet ingredients into the dry and fold 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 over the top of the muffins, the remaining pumpkin and the pumpkin seeds. Bake in the centre of the oven at 200`c, for 20–25 minutes or until the muffins are well risen and a skewer inserted in the centre comes out clean.