-
1
To make the crumb topping: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, allspice, and salt.
-
2
Add butter and with your fingertips lightly rub butter and flour mixture together until mixture resembles very coarse meal.
-
3
Set aside.
-
4
To make the muffins: Preheat oven to 350.
-
5
Spread sliced walnuts on a baking sheet or in a shallow pan.
-
6
Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes.
-
7
Let cool.
-
8
Leave oven set at 350.
-
9
Line 24 (2 1/4-inch) muffin cups with paper baking cups, or coat with vegetable oil spray.
-
10
In a medium bowl, combine sugar, flour, ground walnuts, cinnamon, ginger, allspice, baking soda, and salt.
-
11
Whisk gently to blend.
-
12
In a large bowl, whisk together pumpkin, eggs, butter, and oil until well blended.
-
13
Stir in the toasted sliced walnuts.
-
14
Stir in flour mixture just until dry ingredients are moistened (do not overmix).
-
15
Spoon batter into muffin cups, filling each about three-fourths full.
-
16
Sprinkle evenly with crumb topping.
-
17
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
-
18
Cool 5 minutes in the pans, then transfer to a wire rack.
-
19
Serve slightly warm or at room temperature.
-
20
Yields 24 muffins from the Diamond website http://www.
-
21
diamondnuts.
-
22
com/recipe_details.
-
23
asp?
-
24
id=54&cat=10.
