Pumpkin Spice Muffins

I am in love with these muffins…I have already made them twice in one week…my friend sent me the recipe…

1 3/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 cup chopped walnut halves
2 eggs
3/4 cup canned pumpkin puree
1/4 cup vegetable oil
1 tsp vanilla

Line 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 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 C (190 C) oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cook in pan on rack for 5 minutes. Transfer to rack; let cool.

Maple cream cheese spread:

Half a (250 g) package of cream cheese or light cream cheese, softened
1 tbsp icing sugar
1 tbsp maple syrup
1/4 tsp vanilla

In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended.

Editor’s notes:

I have yet to add the icing – they are just fine without.  I also don’t use walnuts as my daughter is allergic to nuts.  Since my son is allergic to eggs I use 2 tbsp flax seed in 6 tbsp water instead of the eggs.

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