Maple-flavored pumpkin muffins with cheesecake swirls and a nutty topping.

Pumpkin Maple-Swirl Muffins

Filling:

1 (3-ounce) package cream cheese, softened

2 tablespoons packed brown sugar

2 tablespoons maple syrup

 

Batter:

2 cups all-purpose flour

3/4 cup packed brown sugar

1/2 cup chopped pecans or walnuts

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1 cup pumpkin puree

3/4 cup evaporated milk

1/4 cup vegetable oil

1 tablespoon maple syrup

 

Topping:

2 teaspoons packed brown sugar

1/4 cup chopped pecans or walnuts

1. Heat oven to 400°F (200°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. For filling, combine cream cheese, sugar and maple syrup in small bowl until blended.
3. For batter, combine flour, sugar, nuts, baking powder, cinnamon, baking soda and salt in large bowl. Mix eggs, pumpkin, evaporated milk, oil and maple syrup in medium bowl; add to flour mixture, mixing until just blended. Fold in filling mixture just until batter is swirled.
4. For topping, mix together sugar and nuts in small bowl.
5. Fill prepared muffin tin, dividing batter evenly. Sprinkle with topping mixture.
6. Bake for 20 to 22 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.