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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.