Preheat oven to 350°F/175°C. Add muffin liners to a 12 count muffin tin.

Add flour, pumpkin pie spice, baking soda, baking powder, salt and ½ cup (65 grams) walnuts to a mixing bowl.

To a separate mixing bowl, add the eggs, sugar, pumpkin, oil and juice. Beat until blended. Add the flour mixture to pumpkin mixture in 3 batches stir until moistened between each addition.

Using an ice cream scoop, fill each muffin cup 3/4 full. Sprinkle the tops with remaining walnuts. Bake for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.

Cool in the muffin tins on a wire rack for 10 minutes then remove to cool completely.