Preheat the oven to 180 degrees C. Grease 24 muffin-tray cups, 5 1/2 cm in diameter.
Sift together the flour, bicarb soda, baking powder, cinnamon, nutmeg and ginger.
Beat together the eggs, buttermilk, melted butter, golden syrup, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-tray cups, filling almost to the top.
Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.