1 c. milk
1 c. canned pumpkin
2 eggs, beaten
1/4 c. vegetable oil
2 c. all-purpose flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. butter, melted
1/4 c. finely chopped walnuts
3 tbsp. sugar
1/4 tsp. ground cinnamon

Heat oven to 400 degrees.

1. Place milk, pumpkin, eggs and vegetable oil in medium bowl. Mix flour, 1/4 cup sugar, the baking powder, salt, cardamom, 1/2 teaspoon cinnamon and the nutmeg. Stir into liquid mixture just until thoroughly moistened.

2. Grease bottoms only of muffin cups. Fill muffin cups 2/3 full. Brush tops lightly with melted butter. Mix walnuts, 3 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle muffins with nut mixture. Bake until golden brown, 20 to 25 minutes. Makes 15.