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Maple Pumpkin Muffins

I love muffins, and these are among the most irresistible ones I have ever tasted. They go together in less than an hour and, best of all, the sweet aromas of pumpkin, brown sugar and maple syrup fill the house while they're baking. —Stephanie Moon, Boise, Idaho.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen

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 large 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
  • 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.
  • Fill 12 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 each: 308 calories, 15g fat (4g saturated fat), 48mg cholesterol, 223mg sodium, 40g carbohydrate (23g sugars, 2g fiber), 6g protein.

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