Preheat oven to 375°F (190°C). Grease or line 12 muffins tins; set aside.
In a large bowl, whisk together bran, wheat and all purpose flours, baking soda and powder, cinnamon, nutmeg and salt. Toss dates with 2 tbsp (30 mL) of the flour mixture and set aside.
In another bowl, whisk together pumpkin puree, sugar, eggs, yogurt and butter. Pour over flour mixture and stir together. Stir in flour covered dates. Divide batter among prepared pans and sprinkle tops with pumpkin seeds.
Bake for 20 to 25 minutes or until tester inserted in centre comes out clean. Let cool slightly before enjoying.
Top 5 Nutrients: Manganese 46%DV, Vitamin A 38%DV, Selenium 25%DV, Niacin 20%DV, Magnesium 16%DV.