1) Preheat the oven to 400°F. Line a standard 12-cup muffin pan with muffin papers, and grease the papers. Or lightly grease a maple leaf pan.
2) To make the batter: Whisk together the pumpkin, eggs, brown sugar, oil, boiled cider or corn syrup, salt, spices, baking powder, baking soda, and milk. Scrape down the sides and bottom of the bowl.
3) Add the flour and mix until well combined.
4) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor.
5) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling, then cover with another 2 tablespoons of batter.
6) If you're using maple leaf molds, drop about 1 1/2 tablespoons of batter into each of the 6 molds. Add a scant tablespoon of filling, and spread about 1 1/2 tablespoons batter on top. The recipe will make 16 maple leaves, so you'll need to bake in batches.
7) Bake the standard muffins for 18 to 20 minutes, until a cake tester inserted in the center comes out crumb-free. Bake the leaf muffins for 16 to 18 minutes, testing them the same way.
8) Remove the muffins from the oven. After 5 minutes, gently loosen the edges of the leaf muffins, and turn the pan over onto a cooling rack; the muffins should drop out. For regular muffins, simply transfer them to a rack to cool.
Yield: 12 regular muffins, or 16 leaf muffins.
I'm sorry to hear these were a bit of a disappointment for you. I am not entirely sure what happened just based on the information here, but please feel free to contact our Baker's Hotline at 1-855-371-2253 and we'd be happy to further trouble shoot this recipe with you at that time. Happy Baking! Jocelyn@KAF