Here is what I came up with:
Yield: 36 muffins
2 cups whole wheat flour
2 cups all purpose flour
3/4 cup sugar
8 tsp baking powder
2 Tbsp cinnamon
2 tsp ground ginger
1 tsp allspice
1 tsp nutmeg
1/4 tsp cloves
1 tsp allspice
1 tsp nutmeg
1/4 tsp cloves
1 tsp salt
8 Tbs butter
2 cups nuts, chopped (I used half walnuts, half pecans)
3 cans pumpkin puree
1 1/2 cans evaporated fat free milk
4 eggs
6 tsp vanilla
Topping: 8 Tbs sugar, 4 tsp cinnamon, 1 tsp nutmeg
Preheat oven to 350 degrees. Whisk together dry ingredients through salt. Cut in butter using pastry blender until mix resembles coarse crumbs. Stir nuts into butter mix. Whisk together wet ingredients. Fold dry ingredients into wet, do not overmix. Place batter in greased muffin tins and sprinkle generous portions of topping on top (I originally did not put enough topping on, it really makes for a lovely crispy top). Bake for 20-30mins or until toothpick comes out clean from center.
Enjoy with your favorite morning beverage and a piece of fruit!