1. Position a rack in the middle of the oven, and preheat to 350 degrees F. Line a muffin tin with baking cups.

2. Sift the flours, baking powder, baking soda, salt, and pumpkin spice together. In another bowl, cream the coconut oil and sugar together until light and fluffy. Add the pumpkin puree and water to the coconut oil mixture. Stir to combine. Next, add the eggs and mix until incorporated.

3. Spoon a little bit of the flour mixture over the walnuts. Toss to coat. Add the flour mixture to the wet ingredients and carefully mix. Before the dry ingredients are fully incorporated, fold in the nuts.

4. Divide the batter equally between the muffin tins and bake for 22 to 25 minutes or until a toothpick inserted comes out clean.