In a large bowl, mix eggs, sugar, pumpkin, oil and water.
Combine flour, cinnamon, baking soda, baking powder and salt. Stir dry ingredients into pumpkin mixture; mix well. Fold in nuts.
Fill greased or paper-lined muffin cups ½ - ¾ full. For regular-sized muffins bake for 20-25 minutes or until muffins test done. For jumbo-sized muffins bake for 30-35 minutes or until muffins test done.
Do not over bake. Cool on wire rack. Muffins are super moist. I dust with powdered sugar just before serving. Always a big hit!
Note - These muffins freeze well.