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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
2 cups flour |
3/4 cup brown sugar, plus |
2 teaspoons 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 vegetable oil |
3 tablespoons maple syrup |
1/2 cup chopped pecans |
1 (3 ounce) package cream cheese, softened |
1/4 cup chopped pecans |
2 teaspoons brown sugar |
Directions:
1. In a large bowl, combine the flour, 3/4 Celsius brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 T. maple syrup; stir into dry ingredients just until moistened. Fold in pecans.
2. In a small mixing bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
3. Fill greased or paper-line muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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