In a medium bowl, sift together the flour, cinnamon, soda, baking powder and pudding mix. Add brown sugar and whisk in. Set aside.
2In another bowl, whisk together the egg and sour cream and oil. Add the pineapple and nuts, stir until blended.
Add the pineapple mixture to the dry mixture and stir until all is moistened. Batter will be quite thick.
3Spoon equal amounts of batter into each prepared cup ( about 1 heaping tablespoon, should be 3/4 full.
4I sprinkle some sugar on top, that's up to you. Bake for 15 - 17 minutes or until pick comes out clean. The time all depends on your oven.
5Remove from oven, cool for a few minutes then remove muffins and either serve warm or let finish cooling on a cooling rack.