- With the rack in the middle position, preheat the oven to 350°F (180°C). Oil a 12-cup muffin tin or line it with paper liners.
- In a bowl, combine both flours with the baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk together the eggs, brown sugar, applesauce and oil. Using a wooden spoon, stir in the zucchini, raisins and dry ingredients until everything is just moistened. Divide the batter among the muffin cups. Sprinkle with the pumpkin seeds, if desired.
- Bake for 25 to 30 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Let cool on a wire rack.
The muffins will keep for 3 to 4 days in an airtight container at room temperature.