October 7, 2012

Pumpkin Maple Cream Cheese Muffins

The combination of pumpkin and maple go so well together in these muffins.   They're very moist and flavorful!
Cream Cheese Filling:
4 ounces cream cheese, softened
2 tablespoons packed brown sugar
1-1/2 teaspoons maple flavoring


2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup solid pack pumpkin
3/4 cup evaporated milk
1/4 cup canola oil
2 teaspoons maple flavoring

Nut Topping:
2 tablespoons packed brown sugar
1/4 cup chopped walnuts

For the cream cheese filling, combine cream cheese, sugar and maple flavoring in a small bowl and blend well.  Set aside.  Preheat oven to 400 degrees.  For the muffins, combine flour, sugar, nuts, baking powder, cinnamon, baking soda, and salt in a large bowl.  In another bowl, mix eggs, pumpkin, evaporated milk, oil and maple flavoring.  Add to flour mixture, mixing just until blended.  Spoon into 12 greased or paper-lined muffin cups.  Dollop 1 heaping teaspoon of cream cheese filling into center of each cup, pressing into batter slightly.  Sprinkle nut topping over muffins.  Bake for 20-25 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pan 5 minutes; serve warm.

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