These easy pumpkin muffins team up cream cheese, pumpkin spice and maple syrup to make them extra yummy!
In a large bowl, combine flour, 3/4 cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a medium bowl, whisk together eggs, milk, melted butter and one tablespoon maple syrup. Stir wet ingredients into dry ingredients just until moistened.
For the maple cream cheese swirl – In a small bowl, beat cream cheese, 2 tablespoons brown sugar and 2 tablespoons maple syrup until smooth.
Grease 12 muffin cups or line with paper liners. Fill about 1/4 full with pumpkin batter. Gently stir maple cream cheese mix into pumpkin batter to swirl. Use the batter mix to fill muffin tins to 3/4 full.
Bake at 400°F for 20-25 minutes, or until toothpick inserted into the center comes out clean. Cool for 5-10 minutes in pan before removing from pan to finish cooling on wire rack. Cool to room temperature before storing in an airtight container. Use within 4 to 5 days, or freeze for up to 3 months.
You may substitute 1 1/2 teaspoons pumpkin pie spice for cinnamon, nutmeg and ginger.
Keywords: pumpkin, muffins, cream cheese, maple syrup