Maple Pumpkin Muffins

Submitted by Courtly

"From taste of home."

 

• Ready In: 40mins
• Ingredients: 17
• Yields: 12 muffins
• Serves: 12

ingredients

• 2 cups flour
• 3⁄4 cup brown sugar, plus
• 2 teaspoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄4 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin
• 3⁄4 cup evaporated milk
• 1⁄4 cup vegetable oil
• 3 tablespoons maple syrup
• 1⁄2 cup chopped pecans
• 1 (3 ounce) package cream cheese, softened

• Topping

• 1⁄4 cup chopped pecans
• 2 teaspoons brown sugar

directions

1. In a large bowl, combine the flour, 3/4 Celsius brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 T. maple syrup; stir into dry ingredients just until moistened. Fold in pecans.
2. In a small mixing bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
3. Fill greased or paper-line muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Reviews

[Nancy G.]

I was craving pumpkin when I picked this recipe for PAC and they were great! I did use canola oil instead of safflower since that's what I had. They were easy to make so don't let the long list of ingredients fool you. They would be great for a winter holiday breakfast, brunch or tea. Thanks for posting! Made for PAC Fall 2009.