Maple Pumpkin Muffins

Just looking at the list of ingredients for this muffin recipe, lets you know right away that it is going to be good: pumpkin, maple syrup, and pecans! The taste and flavors of fall - so wonderful! I made these recently, and included them in little bags of treats for our grandkids for Halloween.

Maple Pumpkin Muffins

2 cups all-purpose flour

3/4 cups plus 2 tablespoons packed 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, divided

1/2 cup chopped pecans (or walnuts)

1 package (3 ounces) cream cheese, softened

Topping:

1/4 cup chopped pecans (or walnuts)

2 teaspoons brown sugar

In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 tablespoon syrup; stir into dry ingredients just until moistened. Fold in pecans. 

In a small mixing bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled. Fill greased or paper-lined muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield:  1 1/2 dozen

(From a Taste of Home magazine)

Linking up at Tasty Tuesday