Pumpkin Spice Muffins

I made pumpkin spice muffins today. They are cooking for about another 10 minutes. I even followed the recipe, except I added an extra egg when the batter was dry (I didn’t use pumpkin because I had a winter squash already done and ready to go). I’m not planning to make the icing for them.

Ingredients

1-3/4 cups (425 mL) all-purpose flour
3/4 cup (175 mL) packed brown sugar
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) nutmeg
1/2 cup (125 mL) chopped walnut halves
2 eggs
3/4 cup (175 mL) canned pumpkin puree
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) vanilla

Maple Cream Cheese Spread:
1/2 pkg (8oz/250 g pkg) cream cheese or light cream cheese, softened
1 tbsp (15 mL) icing sugar
1 tbsp (15 mL) maple syrup
1/4 tsp (1 mL) vanilla

Preparation:

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 (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.