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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Ingredients:
2 cups king arthur unbleached 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:
1. 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.
2. In a small bowl, beat cream cheese, remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
3. 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.
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