Instead of an icing, these pumpkin pie-spiced muffins are dressed up with a complementary maple spread. In a hurry? Omit spread and serve as is or with butter.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2008
Maple Cream Cheese Spread:
MethodLine 12 muffin cups with paper liners or grease; set aside.
In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup (50 mL) of the walnuts.
In separate bowl, whisk together eggs, pumpkin puree oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened.
Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.)
Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve muffins with spread.
Nutritional facts Per muffin: about
- Sodium 224 mg
- Protein 5 g
- Calories 253.0
- Total fat 12 g
- Cholesterol 42 mg
- Saturated fat 3 g
- Total carbohydrate 32 g
- Iron 12.0
- Folate 14.0
- Calcium 5.0
- Vitamin A 36.0
- Vitamin C 2.0