Pumpkin Cream Cheese Muffins

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts
2 eggs
1 cup canned pumpkin (or if you are in Australia, the "pumpkin" might
really be Blue Hubbard Squash!)
3/4 cup sour milk (fresh milk will also work)
1/8 cup olive oil
3 teaspoons maple syrup

Cream Cheese Filling
4 oz. cream cheese, room temperature
3 teaspoons maple syrup

Nut Topping
2 teaspoons brown sugar
1/3 cup chopped walnuts

1. Preheat oven to 400 deg. F. Grease a 12-cup muffin tin or insert paper
2. In large bowl, combine flour, baking powder, baking soda, salt, brown
sugar, cinnamon and walnuts.
3. In separate bowl, combine eggs, pumpkin, milk, oil, and maple syrup.
Add to flour mixture, mixing just enough enough to blend. Spoon into
muffin cups.
4. Cream Cheese Filling - Combine cream cheese and maple syrup in small
bowl. Work until completely mixed. Drop a heaping teaspoon of filling into
the center of each muffin and press part way into batter.
5. Nut Topping - Combine brown sugar and semi-chopped walnuts. Bake for 20
to 25 minutes. Makes 12 muffins.

Tips For This Recipe

This recipe takes a little extra time. Combining the dry ingredients the
night before and taking out the cream cheese to soften overnight, will
make for a quick muffin in the morning.

With the pumpkin and cream cheese filling these muffins stay moist and
fresh. It is a great choice if you need to make the muffin a day ahead for
a road trip or guests coming.

Recipe adapted by Rob Hescock, Orbost, Victoria, Australia. Original
recipe from Christie Pittman, Menomonie, Wisconsin.