Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size muffin pans.

In a large bowl, whisk together the flours, oats, bran, baking powder, baking soda, salt, cinnamon, and ginger.

In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, eggs, and vanilla extract.

Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, coconut, pineapple, and raisins.

Divide the mixture between the muffin cups. Cups should be filled to the top.

Sprinkle tops evenly with pumpkin seeds.

Bake for 20–25 minutes or until muffin tops spring back when poked and a toothpick inserted into the centre comes out clean. Allow to cool for five to 10 minutes before removing from the muffin tin.

Store in an airtight container at room temperature for two to three days, or freeze.