Directions

1. Beat together oil and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla.
2. Sift together flour, baking powder, spices and baking soda. Stir in walnuts. Alternately stir flour mixture and pumpkin purée into oil and sugar mixture. Mix well.
3. Line muffin pans with paper cups and fill three quarters full. For the streusel, mix together flour, sugar and cinnamon in a small bowl.
4. Cut in the margarine with a pastry cutter, then stir in walnuts. Sprinkle this mixture evenly over the batter.
5. Bake at 350°F for 30 to 35 minutes or until muffins test done.
6. Remove from oven and let cool 10 minutes before serving.