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Preheat oven to 350°.
Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk.
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick.
Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
Fold in chopped nuts.
Pour batter into prepared muffin tin and bake on the center rack for 24 - 26 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool at least 15 minutes before serving.