In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin.
Gradually add flour mixture, mixing until just blended; stir in walnuts.
Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups.
Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
Remove muffins from pan to wire rack.
Serve warm or at room temperature.
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