Perfect on a cool fall morning.
Preheat oven to 400°F. Line 12 standard muffin cups with paper baking cups.
Combine flours, sugars, baking powder, cinnamon and salt in a large mixing bowl, stir to blend and set aside.
Whisk together eggs, pumpkin, orange juice, oil and vanilla. Add to flour mixture and stir until moistened.
Portion batter evenly into prepared muffin cups, filling each almost full. Sprinkle with chopped nuts, pressing gently into top of batter.
Bake 20 to 22 minutes or until puffed and deep golden brown; a wooden pick inserted in center should come out clean. Transfer muffins to a wire rack to cool.