1. Preheat the oven to 350 degrees. Coat a 12 cup muffin pan with cooking spray, set aside.
2. In a large bowl, stir together the flour, Splenda baking blend, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Stir in pecans.
3. In a separate bowl, combine pumpkin, eggs, buttermilk, sour cream and oil. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir until just combined.
4. Spoon into the prepared muffin cups and bake for about 30-35 minutes or until a cake tester comes out clean. Let the muffins cool in the pan for 5 minutes. Turn out the muffins onto a cooling rack and cool completely.