In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, allspice & salt. Add butter and with your fingertips, lightly rub butter and flour mixture together until mixture resembles very course meal. Set aisde.
Preheat oven to 350?. Spread sliced walnuts on baking sheet or in a shallow pan. Bake stirring once or twice until lightly browned and fragrant (5-10 minutes). Let cool. Leave oven set at 350?. Line 24 (2 ?") muffin cups with paper baking cups & coat with vegetable oil spray.
In a medium bowl, combine sugar, flour, ground walnuts, cinnamon, ginger, allspice, baking soda & salt. Whisk gently to blend.
In a large bowl, whisk together pumpkin, eggs, butter & oil until well blended. Stir in the toasted sliced walnuts. Stir in flour mixture until dry ingredients are moistened (do not over mix). Spoon batter into muffin cups, filling each about ? full. Sprinkle each with crumb topping. Bake until a toothpick inserted into the center of a muffin comes out clean (about 15-20 minutes). Cool 5 minutes in the pans & transfer to wire rack. Serve slightly warm or at room temperature.
Good with Splenda. Replaced all sugar in muffin with Splenda and replaced 1/2 brown sugar in crumb topping with Splenda.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 119 (43%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 191.5mg||59 %|
|Sodium 175.8mg||6 %|
|Potassium 127.1mg||3 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 31.6g|
|Protein 7.6g||11 %|
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Calories per serving: 278
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