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Maple Pumpkin Muffins

 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.
Nutritional 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.