Preheat oven to 375 degrees F. Line large-cup muffin tin with muffin papers. Set aside.
In a medium bowl, whisk together the eggs, oil, and buttermilk.
Add in flour, cornmeal, oats, bran, warm honey, carrots, currants, ginger, pecans, orange zest, baking soda, salt, 1 teaspoon allspice, baking powder, and vanilla. Stir until just combined, do not overwork the batter.
In a separate small bowl, mix together the remaining tablespoon of allspice with the sugar.
Divide the batter evenly among the 12 lined muffin cups, filling each about 2/3 full.
Sprinkle the tops lightly with allspice sugar mixture.
Bake for about 20 minutes until the tops are golden.
Remove to wire rack and cool completely.
Turn muffins out and serve, or wrap each muffin individually to save for trail snacks or to enjoy the next day with hot tea or strong coffee at sunrise.