Maple Pumpkin Muffins

I got this super yummy recipe from my friend Heather a few weeks back and finally remembered to get the canned pumpkin at the store the other day. These muffins are crazy delicious and practically scream Fall. This time I made them with walnuts, but I think when I make them again I'll try pecans (pah-chans y'all not pea-cans).

Here's what you need:

• 2 cups all-purpose flour
• 3/4 cup plus 2 TBSP packed brown sugar,divided
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 eggs
• 1 cup canned pumpkin
• 3/4 cup evaporated milk
• 1/4 cup vegetable oil
• 3 TBSP maple syrup,divided
• 1/2 cup chopped pecans or walnuts
• 1 package (3 oz) cream cheese,softened (I discovered they actually sell this size, which makes it a lot easier than dividing up a 8 oz package)

Topping:

• 1/4 cup chopped pecans or walnuts
• 2 tsp brown sugar

What to do:

• In large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon,baking soda,pumpkin pie spice and salt.
• Whisk eggs,pumpkin, milk,oil, and 1 TBSP syrup
• Stir into dry ingredients just until moistened.
• Fold in pecans/walnuts
• In a small bowl, beat cream cheese and remaining brown sugar and syrup until smooth.
• Gently stir into batter until mixture appears swirled.
• Fill greased or paper-lined muffin cups about 3/4 full.
• Combine topping ingredients;sprinkle over batter.
• Bake @ 400 for 20-25 mins or until toothpick comes out clean.
• Cool for 5 mins before removing from pan to a wire rack.
• approx 1 doz [I actually got 1 and 1/2 doz.]

Thanks again to Heather for this really yummy recipe! Hope you enjoy!