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Topping-
½ teaspoon ground cinnamon
1 teaspoon sugar
¼ cup chopped pecans or walnuts
Preheat oven to 350 degrees Fahrenheit. Grease muffin tin (including top of tin) and set aside.
In a large mixing bowl, add flour, baking powder, baking soda, salt, sugar and spices. Stir with a fork until thoroughly combined.
Add pumpkin puree, oil and eggs, and stir into the dry ingredients until smooth. Gently fold in nuts until distributed throughout batter.
To make topping- In a small bowl, stir together sugar and cinnamon. Reserve chopped nuts in a separate bowl.
Spoon batter into greased muffin cups, filling them to about ½” from the top of the cups. Sprinkle the batter of each muffin with cinnamon/sugar mixture and a spoonful of chopped nuts.
Bake muffins for 25 to 30 minutes or until a knife inserted in the middle comes out clean. Remove muffin tin from the oven and let cool at least 15 minutes before removing the muffins.
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