Creamy Pumpkin Nut Muffins
|Softened cream cheese||4 Ounce (Around 115 milliliter)|
|Packed brown sugar||2 Tablespoon (Around 25 milliliter)|
|Maple flavoring||1 1⁄2 Teaspoon (Around 7 milliliter)|
|All-purpose flour||2 Cup (32 tbs) (Around 500 milliliter)|
|Packed brown sugar||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|Chopped walnuts||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Baking powder||2 Teaspoon (Around 10 milliliter)|
|Cinnamon||1 Teaspoon (Around 5 milliliter)|
|Baking soda||1⁄2 Teaspoon (Around 2 milliliter)|
|Salt||1⁄4 Teaspoon (Around 1 milliliter)|
|Pumpkin puree||1 Cup (16 tbs) (Around 250 milliliter)|
|Evaporated milk||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|Vegetable oil||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Flavoring||2 Teaspoon (Around 10 milliliter)|
In a bowl mix together cream cheese, brown sugar and maple flavoring until smooth.
In a large bowl, mix together flour, sugar, nuts, baking powder, cinnamon, baking soda and salt.
Make a well in the center.
In another bowl, whisk together eggs, pumpkin, evaporated milk, oil and maple flavoring until well blended.
Add to flour mixture, stirring just until moistened and blended.
Do not overmix.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Add 1 heaping tsp (5 mL) cream cheese filling to each cup.
Sprinkle with brown sugar and walnuts.
Bake in preheated oven for about 20 minutes.
HINT: To keep a bowl from slipping on a working surface, place it on a folded wet towel.