4.5 ounces all-purpose flour (about 1 cup)
4.75 ounces whole-wheat flour (about 1 cup)
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Dash of ground nutmeg
2 tablespoons cold butter, cut into small pieces
1 cup canned pumpkin
3/4 cup plus 1 tablespoon low-fat buttermilk
1/2 cup coarsely chopped pecans, toasted
Preheat oven to 425°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, salt, and nutmeg in a bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin and buttermilk in a bowl, stirring with a whisk. Add pumpkin mixture and chopped pecans to flour mixture, stirring just until combined.
Drop batter in mounds of about 1/3-cupfuls onto a baking sheet coated with cooking spray. Bake at 425° for 14 minutes or until golden. Remove from baking sheet; cool 5 minutes on a wire rack. Serve warm.