Pumpkin Walnut Muffins

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   To make the crumb topping: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, allspice, and salt.

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   Add butter and with your fingertips lightly rub butter and flour mixture together until mixture resembles very coarse meal.

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   Set aside.

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   To make the muffins: Preheat oven to 350.

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   Spread sliced walnuts on a baking sheet or in a shallow pan.

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   Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes.

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   Let cool.

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   Leave oven set at 350.

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   Line 24 (2 1/4-inch) muffin cups with paper baking cups, or coat with vegetable oil spray.

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    In a medium bowl, combine sugar, flour, ground walnuts, cinnamon, ginger, allspice, baking soda, and salt.

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    Whisk gently to blend.

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    In a large bowl, whisk together pumpkin, eggs, butter, and oil until well blended.

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    Stir in the toasted sliced walnuts.

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    Stir in flour mixture just until dry ingredients are moistened (do not overmix).

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    Spoon batter into muffin cups, filling each about three-fourths full.

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    Sprinkle evenly with crumb topping.

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    Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

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    Cool 5 minutes in the pans, then transfer to a wire rack.

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    Serve slightly warm or at room temperature.

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    Yields 24 muffins from the Diamond website http://www.

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    diamondnuts.

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    com/recipe_details.

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    asp?

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    id=54&cat=10.

* Per serving · 4 servings · Values may vary.