Preheat the oven to 180°C. Line a 12-hole tray of 6 cm muffin cups with paper liners. Stir together the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt in a large bowl. Stir in the dates and almonds.
Combine the pumpkin, eggs, buttermilk and sour cream in a medium bowl. Make a well in the centre of the dry ingredients and pour in the pumpkin mixture. Stir just until combined. Spoon into the prepared muffin cups and bake for 30 to 35 minutes or until a skewer inserted in the centre comes out clean.