Using a whisk, cream together the egg yolk and butter. Add the pumpkin and whisk into the mixture until well blended. Add the vanilla extract and Z-Sweet and blend. Fold in the pumpkin seeds and raisins.

Sift the all purpose flour, whole wheat flour, wheat germ, salt, baking powder, baking soda, nutmeg, cinnamon and allspice in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture until smooth. When blended the mixture will still be dry. Whisk the egg white until it is white and foamy (about tripled in volume). Fold in the egg white.

Fold in the buttermilk and when the dough is just blended together stop.

Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Sprinkle the brown sugar over the tops of the muffins. and then place the muffins in the oven and bake for 20 minutes.