Muffins
2 cups flour
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon baling soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 pinch of salt
3/4 cup butter, melted
1/2 cup heavy whipping cream
1 1/3 cups pumpkin puree
2 eggs
1 1/2 teaspoon vanilla
Maple Cream Cheese Filling
4 ounces (1/2 a package) cream cheese
2 tablespoons maple syrup
1 tablespoon brown sugar
Cinnamon Streusel Topping
5 tablespoons cold butter, chopped into small cubes
1/2 cup flour
4 tablespoons brown sugar
1/4 teaspoon cinnamon
Directions
1. Preheat oven to 375 degrees. Line muffin tins with paper liners, or grease and flour the cups.
2. In a large bowl combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl whisk together melted butter, heavy whipping cream, pumpkin puree, eggs, and vanilla.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Scoop batter into prepared muffin tins, about 3/4 full.
Maple Cream Cheese Frosting
1. In a small bowl mix together cream cheese, maple syrup, and brown sugar until all lumps are smooth.
2. Top muffin batter with a spoonful.
Cinnamon Streusel
1. Combine flour, brown sugar, and cinnamon.
2. Add chopped butter into dry ingredients, and mix until crumbly.
3. Sprinkle onto muffin batter.
4. Place muffin tins in the center rack of oven, and bake for 25 minutes or until tops are golden.
