2 eggs
1/2 c. dark brown sugar
1/4 tsp. cinnamon
1/4 tsp. fresh ground nutmeg
3/4 c. fresh pumpkin puree
3 tbsp. melted butter
1/2 c. flour
1 1/2 tsp. baking powder
3/4 c. chopped toasted walnuts (350 degrees, 10 min., preheated oven)

Beat eggs lightly in bowl. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin and butter and blend. Sift together flour and baking powder and beat into egg mix. Stir in walnuts. Spoon equal portions into greased muffin pan, about 2/3 full. Preheat oven to 400 degrees and bake 20 to 25 minutes.