Pumpkin Spice Muffins

1 3/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 cup chopped walnut halves
2 eggs
3/4 cup canned pumpkin puree
1/4 cup vegetable oil
1 tsp vanilla

Maple Cream Cheese Spread:

half pkg (8oz/250g) regular or light cream cheese, softened
1 tbsp icing sugar
1 tbsp maple syrup
1/4 tsp vanilla

Line 12 muffin cups with paper liners or grease; set aside.
In large bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup 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 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.

Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. Serve muffins with spread. Makes 12 muffins.

Source: The Complete Canadian Living Baking Book, 2008