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1
Melt butter and allow it to cool.
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2
Adjust oven rack to middle position and preheat oven to 400u00b0 F. Toast pumpkin seeds on cookie sheet while oven is heating, removing them when they are lightly toasted and beginning to puff a little.
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3
Line muffin pan with paper liners.
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4
Process 1 cup of All Bran cereal in food processor until finely ground, about a minute.
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5
In large bowl, whisk together flours, baking soda, salt, cinnamon, allspice, clove, cocoa powder and wheat germ. Set aside.
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6
In medium bowl (see what I mean?), whisk eggs till blended. Add brown sugar, molasses, vanilla and orange zest. Whisk till mixture is thick, about 30 seconds. Add melted butter. Whisk to combine. Add yogurt. Whisk to combine. Stir in processed cereal and 1 cup of unprocessed cereal. Let mixture sit until entirely moist-about 5 minutes.
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7
Add wet ingredients to dry ingredients and gently fold with rubber spatula until batter is combined and evenly moistened. Stir in raisins and juice if using.
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8
Using a 1/3 cup measure, drop batter into muffin cups forming soft mounds. Don't level surface. Sprinkle pumpkin seeds over the tops of the muffins.
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9
Bake 16-20 minutes, until muffins are dark golden, and a toothpick inserted in the center comes out with a few crumbs attached.
