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Pumpkin Pecan Muffins with Maple Cream

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Submitted by: Apple1

 

These muffins are really cupcakes for the fall season. They are a delicious blend of pumpkin and pecan and are nicely topped with a maple cream cheese frosting.
 

Ingredients

  • 3 cups all purpose flour
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 large eggs
  • 3/4 cup canola oil
  • 1 15 ounce can pumpkin pie filling
  • 1 cup chopped pecans
  • Frosting:
  • 2 tablespoons maple syrup
  • 1 16 ounce can cream cheese frosting
  • 18 pecan halves

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Method

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. In a large mixing bowl, mix together flour, sugars, baking powder, and baking soda. Make a well in center. Add eggs, oil, and pumpkin pie filling. Mix with a wooden spoon 50 strokes or 2 minutes on medium speed with an electric mixer, until thoroughly combined. Stir in chopped pecans until just combined. Fill prepared muffin tins 2/3 full with batter. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out dry. Remove to racks to cool completely. Mix maple syrup and frosting until well combined. Frost cooled muffins. Top each with a pecan half. Store in an airtight container until ready to serve.

 

Notes:

 

Number of Servings: 18

 

Submitted by: Apple1 ()

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