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Print this Recipe    Pumpkin Maple

PUMPKIN MAPLE SWIRL MUFFINS

3 ounces cream cheese, softened
2 tbsp. packed brown sugar
2 tbsp. maple syrup

2 cups flour
3/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 cup solid pack canned pumpkin
3/4 cup evaporated milk
1/4 cup vegetable oil
1 tbsp. maple syrup

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

Combine cream cheese, sugar and maple syrup in small bowl until
blended.

Combine flour, sugar, nuts, baking powder, cinnamon, baking soda
and salt in large bowl. Mix eggs, pumpkin, evaporated milk, oil
and maple syrup in medium bowl; add to flour mixture, mixing until
just blended. Fold filling in just until batter is swirled.

Mix together sugar and nuts in small bowl.

Spoon batter into 12 greased or paper-lined muffin cups. Sprinkle
nut topping over muffins.

Bake in preheated 400 oven for 20 to 22 minutes or until wooden
pick inserted in center comes out clean. Cool in pan for 5 minutes;
serve warm. Yield: 1 dozen.

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