As many times before, we use the muffin method for this one. Whisk to combine the cornmeal, flour, baking powder, sugar and salt in a mixing bowl. In another bowl or liquid measurement vessel ...
Place dough in a greased bowl, cover, and let rise. Line 2 baking sheets with parchment or waxed paper and sprinkle with cornmeal. 3. Punch down the dough and turn onto a lightly floured board.
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.
(overmix and you’ll get tough muffins). Working quickly, divide the mixture between the cases – they should be about three-quarters full. Bake for 15–18 minutes until a skewer comes out ...