2 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. salt
¾ c. light brown sugar
½ c. walnuts, chopped
2 eggs, lightly beaten
Generous 1 c. pumpkin puree (fresh or canned)
¾ c. evaporated milk
3 TB. Vegetable oil
1 TB. Maple syrup
FOR THE TOPPING
1 TB. Light brown sugar
¼ c. walnuts, chopped
FOR THE FILLING
1/3 c. cream cheese, softened
2 TB. Light brown sugar
2 TB maple syrup
1. Preheat oven to 400. Grease 12 muffin cups.
2. For the filling, mix together cream cheese, sugar and maple syrup in a bowl until smooth. Set aside.
3. For the muffins, mix the flour, baking powder, baking soda, cinnamon, separate bowl, mix together the eggs, pumpkin puree, evaporated milk, vegetable oil, and maple syrup.
4. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined. Add the cheese filling to the batter and swirl through the mixture with a knife until the batter looks marbled. For the topping, mix together sugar and walnuts in a small bowl.
5. Spoon the batter into the prepared muffin cups, dividing evenly, then sprinkle the tops with the topping mixture. Bake in the oven for 20 minutes until risen and golden. Cool the pan for 10 minutes and turn out onto a rack.