Preheat oven to 325 degrees (F). Combine flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a small bowl and whisk until well blended. Set aside.
In a larger bowl, or using your stand mixer, cream the butter and sugars together until fluffy.
Slowly beat in one egg at a time, making sure to mix well after each addition.
Beat in the apple butter, pumpkin and vanilla and continue mixing until the mixture is well combined. Scrap down the sides and beat about a minute more. NOTE: The pumpkin will make the batter look a bit separated. Don't worry! That's how it is supposed to look!
Slowly add the flour mixture to the pumpkin mixture, about 4-5 heaping tablespoons at a time, being sure to mix in the flour very well after each addition. Continue to add in and mix the flour until it is all incorporated. Scrape down the sides and stir in any flour that stuck to the sides or bottom of the bowl.
Pour the batter into a standard bundt pan (or loaf pans) sprayed with non-stick spray. Smooth and spread the batter until it seems evenly distributed in the pan.
Bake for 55-60 minutes or until a toothpick comes out clean. Allow to cool for 15 min in the pan before trying to transfer.
To Remove the Pumpkin Poundcake from the Pans:
To remove from the pumpkin poundcake from the pan, put a clean dish towel or plate over the top, turn upside down, and place on a flat surface. Gently tap the bottom of the pan with on open hand, then slowly lift the pan off the cake. It should just come right off.
For the Apple Cider Glaze:
Add powdered sugar to a small bowl. Whisk in the apple cider and stir, stir, stir, stir, and stir until the glaze is smooth and no lumps remain.
Spoon or drizzle the glaze over the top of the cake and sprinkle with the pumpkin seeds.