Preheat oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with muffin liners, or grease generously with cooking spray.
Whisk together dry ingredients (flour, baking powder, baking soda, spices, and salt) in a large bowl.
Add honey, pumpkin, oil, and vanilla, whisk until just combined.
Add egg and egg whites, whisking to incorporate.
Fold in carrots and pineapple with a wooden spoon or rubber spatula. Then, fold in coconut, raisins, and walnuts.
Divide batter evenly among 12 muffin cups. Bake in preheated oven for 13 minutes, then lower heat to 350 degrees. Bake for an additional 5-8 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in pans for about 5 minutes, then transfer to a wire rack to let cool completely.