Pumpkin Spice Muffins

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These Muffins make a good healthy snack! I found the recipe here. The only changes I made was not making the maple cream cheese spread because that would defeat the purpose of making it healthy.

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 (60 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.