My sister-in-laws baby shower started at 11am, so we wanted to have some breakfast type foods set out as people arrived. I made these mini-muffins, as well as raspberry almond mini-muffins. These muffins had a great pumpkin flavor and were very moist. The only thing I might do differently next time would be to increase the maple syrup a bit, I would have preferred a stronger maple flavor.
Maple Pumpkin Muffins
- 2 cups all-purpose flour
- 3/4 cup plus 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 eggs
- 1 cup canned pumpkin
- 3/4 cup evaporated milk
- 1/4 cup vegetable oil
- 3 tablespoons maple syrup, divided
- 1/2 cup chopped pecans or walnuts
- 1 package (3 ounces) cream cheese, softened
- TOPPING:
- 1/4 cup chopped pecans or walnuts
- 2 teaspoons brown sugar
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 mixing 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 three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. **I got 24 mini-muffins, plus 2 regular size muffins.
Recipe from Taste of Home.
{ 3 comments… read them below or add one }
Ooh I love the flavor combination here! Can’t wait to try these!
I also really like all the maple pumpkin combos I’ve seen lately, I haven’t seen it before.
That sounds absolutely fabulous on a cold autumn morning. YUM!
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