Maple Pumpkin Muffins

READY IN: 40mins
Recipe by Courtly

From taste of home.

Top Review by Lvs2Cook

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.

Ingredients Nutrition

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.

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