Preheat oven to 350°F (175°C).

In a large bowl, mix together the whole wheat flour, natural bran, ground flax seeds, baking powder, baking soda, vanilla, ground ginger, ground cloves, and nutmeg.

In a separate bowl, whisk together the egg whites, milk, pumpkin puree, honey, and brown sugar.

Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be lumpy.

Line a muffin pan with paper liners and spray the liners with non-stick cooking spray.

Fill each muffin liner about 2/3 full.

Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.