Mix butter, sugar, yogurt, extract, pumpkin, milk, and eggs in a bowl. Whisk well until mixed.
In a bowl mix flour, cinnamon, nutmeg, ginger, baking powder and baking soda. Stir to combine.
Mix dry ingredients and wet ingredients and combine.
Fold in chopped nuts.
Place muffin liners into a muffin tray and scoop batter into the liners. Fill to ¾ way full for best results. I suggest not overfilling the muffin liners.
Place in a 425 degree oven for 18-22 minutes or until a toothpick comes out clean. Tops should be firm and have slightly cracked when muffins are completely cooked.
Remove from oven and allow to cool on a cooling rack.