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Maple Pumpkin Muffins

I love muffins, and these are among the most irresistible ones I have ever tasted. These go together in less than an hour. Best of all, the sweet aroma of pumpkin, brown sugar and maple syrup fills the house while they're baking. -Stephanie Moon, Boise, Idaho.

12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

2 cups all-purpose flour
3/4 cup 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 canola 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

Directions

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 bowl, beat cream cheese, remaining brown sugar and syrup
until smooth. Gently stir into batter until mixture appears swirled.

2 of 2

Maple Pumpkin Muffins (continued)

Directions (continued)

Fill greased or paper-lined muffin cups about three-fourths full.
Combine topping ingredients; sprinkle over batter. Bake at 400°
for 20-25 minutes or until a toothpick inserted near the center
comes out clean. Cool for 5 minutes before removing from pan to a
wire rack. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 308 calories, 15 g fat (4 g saturated fat), 48 mg cholesterol, 223 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.