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Maple Pumpkin Muffins


  • 2 cups flour
  • 3/4 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. pumpkin pie spice
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  • 1/4 tsp. salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 3/4 cup evaporated milk
  • 1/4 cup vegetable oil
  • 3 Tbsp. maple syrup
  • 1/2 cup chopped pecans
  • 1 package cream cheese, softened (3 oz. size)

Topping Ingredients

  • 1/4 tsp. chopped pecans
  • 2 tsp. brown sugar


In a large bowl, combine flour, brown sugar, baking powder, cinnamon, soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 Tbsp. maple syrup; stir into dry ingredients just until moistened. Fold in pecans... In a small bowl beat cream cheese and 2 Tbsp. brown sugar and remaining maple syrup until smooth. Gently stir into batter until mixture appears swirled. Fill greased or paper-lined muffin cups about 3/4 full into 12 cups. Combine topping; spread over batter. Bake at 400 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean.


By Robin from Washington, IA

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