Maple Pumpkin Muffins

By Cindy_Wicker

Ingredients

• TOPPING:
• 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
• 1/4 cup chopped pecans or walnuts
• 2 teaspoons brown sugar

Details

Servings 12

Preparation

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

9 WW Points Plus