- Preheat the oven to 375°F and line a 12-cup muffin tin with large paper liners.
- Stir the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, nutmeg and allspice in a large mixing bowl.
- In a separate bowl, whisk the pumpkin, brown sugar, buttermilk, egg whites and vegetable oil. Pour the liquids into the dry mixture and stir just until blended. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until a tester inserted into the centre of a muf!n comes out clean. Cool the muffins for 20 minutes before removing from the tin.
The muffins can be stored in an airtight container for up to 3 days or frozen. Do not refrigerate.