Preheat oven to 200 degrees C. Spray 12 muffin cups with cooking spray.
In a bowl, mix together the 2 flours, linseed meal, rolled oats, baking powder, bicarb soda, salt, cinnamon, ginger, cloves and nutmeg until the ingredients are thoroughly combined.
In another large bowl, beat together the brown sugar, pumpkin puree, yoghurt, eggs, molasses, apple sauce, canola oil and vanilla until well-blended. Stir in the flour mixture just to combine, and gently mix in the sultanas and walnuts.
Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds and bake in the preheated oven until the tops spring back when touched and a skewer inserted into the centre comes out clean, 15 to 20 minutes.