Ingredients
2 cups all-purpose flour3/4 cup plus 2 tablespoons packed brown sugar2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon pumpkin pie spice1/4 teaspoon salt2 large eggs1 cup canned pumpkin3/4 cup evaporated milk1/4 cup canola oil3 tablespoons maple syrup, divided1/2 cup chopped pecans or walnuts3 ounces cream cheese, softenedTOPPING:1/4 cup chopped pecans or walnuts2 teaspoons brown sugar
Preparation
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 12 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
