Maple Pumpkin Muffins

• 2 cups flour
• 3/4 cup brown sugar, plus
• 2 teaspoons 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
• 1/2 cup chopped pecans
• 1 (3 ounce) package cream cheese, softened
• Topping
• 1/4 cup chopped pecans
• 2 teaspoons brown sugar

1. In a large bowl, combine the flour, 3/4 Celsius brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 T. maple syrup; stir into dry ingredients just until moistened. Fold in pecans.
2. In a small mixing bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
3. Fill greased or paper-line 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.

flour, brown sugar, brown sugar, baking powder, ground cinnamon, baking soda, pumpkin pie spice, salt, eggs, pumpkin, evaporated milk, vegetable oil, maple syrup, pecans, cream cheese, topping, pecans, brown sugar

Taken from www.food.com/recipe/maple-pumpkin-muffins-121217 (may not work)