• Filling:
• 4 oz. cream cheese,
• 2 Tbs. brown sugar
• 1-1/2 tsp. maple flavoring
• Muffins:
• 2 C. flour
• 3/4 C. brown sugar
• 1/2 C. chopped walnuts
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 1 C. canned pumpkin
• 3/4 C. evaporated milk
• 1/4 C. vegetable oil
• 2 tsp. maple flavoring
• Topping:
• 2 Tbs. brown sugar
• 1/4 C. chopped walnuts

For filling, combine cream cheese, sugar and maple flavoring in small bowl until blended. For muffins, combine flour, nuts, baking powder, cinnamon, baking soda and salt in large bowl. Mix eggs, pumpkin, milk, oil and maple flavoring in medium bowl; add to flour mixture, mixing just until blended. Spoon into 12 greased or paper-lined muffin cups. Dollop 1 heaping tsp. of cream cheese filling into center of each cups, pressing into batter slightly. Combine topping ingredients together in small bowl and sprinkle over muffins. Bake at 400 for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes; serve warm.