Recipe: Pumpkin Maple Cream Cheese Muffins with Nut Topping (Libby's Pumpkin recipe)

PUMPKIN MAPLE CREAM CHEESE MUFFINS

4 ounces cream cheese, softened
3/4 cup plus 4 tablespoons packed brown sugar, divided use
1/4 cup chopped walnuts
3 1/2 tsp. maple flavoring, divided use
2 cups all-purpose flour
1/2 cup chopped walnuts
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup Libby's Solid Pack Pumpkin Puree (not sweetened pie filling)
3/4 cup evaporated milk
2 eggs
1/4 vegetable oil

TO MAKE THE FILLING:
Combine cream cheese, 2 tablespoons brown sugar and 1 1/2 teaspoons maple flavoring in a small bowl until blended; set aside.

TO MAKE THE NUT TOPPING:
Combine the 2 tablespoons brown sugar and chopped walnuts in a small bowl; set aside.

TO MAKE THE MUFFINS:
Mix flour, the remaining 3/4 cup brown sugar, walnuts, baking powder, cinnamon, baking soda and salt in a large bowl; set aside.

Combine pumpkin, evaporated milk, eggs, oil and remaining 2 teaspoons maple flavoring; mix well. Add pumpkin mixture to flour mixture, mixing just until blended.

Spoon batter into 12 greased or paper-line muffin cups (cups will be very full.) Dollop 1 heaping teaspoon of cream cheese mixture into the center of each cup, pressing into batter slightly. Sprinkle nut topping over muffins.

Bake in a preheated 400 degrees F oven for 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes; remove to a wire rack to cool.

Makes 12 muffins
Source: Recipe booklet: Delightful and Frightful Halloween Recipes, Favorite Brand Name Recipes