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Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set pan aside. In a large bowl, combine all-purpose flour, buckwheat flour, sugar plus sugar substitute (or all sugar), baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl, combine eggs, pumpkin, milk, oil, orange zest and orange juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
Spoon the batter into the prepared muffin cups, dividing evenly. Bake for 15 to 20 minutes or until the muffins are light brown. Cool in the pan on a wire rack for 5 minutes. Remove from muffin cups; serve warm.