Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups.
For topping, combine all ingredients; set aside.
For muffins, combine dry ingredients in large bowl; mix well.
In small bowl, combine pumpkin, milk, oil and egg whites; mix well. Add to dry ingredients; mix just until dry ingredients are moistened. (Do not over mix.) Fill muffin cups almost full; sprinkle evenly with topping.
Bake 22 to 25 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins 5 minutes in pan on wire rack; remove from pan. Serve warm.