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1
To prepare the muffin tin use 1 1/2 tbsp unsalted butter, aluminum foil or paper cupcake liners; or nonstick vegetable spray and set aside.
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2
Preheat the oven to 350F with a rack in the center of the oven.
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3
Place the cream cheese in a small bowl and add the maple syrup.
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4
Use a fork to blend them together until smooth.
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5
Set aside.
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6
Place a mesh sieve over a medium mixing bowl and add the flour, baking powder, salt ginger, cardamom, and cinnamon.
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7
Shake the contents into a bowl and set aside.
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8
Place the eggs and light brown and granulated sugar in a large mixing bowl.
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9
With the mixer on high speed, beat the eggs and sugars together until they are thickened and light, about 2 minutes, scraping down the bowl from time to time as you work.
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10
The mixture should be thick enough to fall back into the bowl in a thick ribbon when the beaters are shut off and raised.
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11
Beat in the pumpkin puree on low speed.
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12
With the mixer still on low speed, pour in half of the oil, then add half the flour mixture.
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13
Repeat with the remaining oil and flour mixture until there are no streaks of flour remaining.
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14
Scrape down sides of the bowl as you work.
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15
Beat in the milk until just combined.
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16
Divide the batter amoung the muffin tin holes.
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17
If you are baking regular size muffins, place 1/2 tbsp cream cheese mixture on each portion of batter then top with pecan halves.
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18
Press down lightly on the cream cheese and nuts.
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19
For jumbo muffins, place 1 tbsp of cream cheese mixture on each portion of batter, then top each with 3 or 4 pecan halves.
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20
Bake regular muffins for 20 to 22 minutes, and jumbo muffins for 30 to 35 minutes until the muffins are golden brown and have risen nicely; a cake tester inserted in the center of a muffin should come out clean.
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21
Remove the muffins from the oven and allow them to cool in the pan for 10 minutes.
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22
Transfer them carefully to a wire rack and cool.
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23
The muffins can be stored in a reclosable gallon-size plastic bag at room temperature for 24 hours.
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24
They can also be frozen for up to 3 months.
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25
Wrap individual muffins in plastic wrap, then place them on a baking sheet and freeze for at least 3 hours.
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26
When they are completely frozen, place each on in an individual recloseable sandwich-size bag.
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27
Lable the bag and note the date with a waterproof marker.
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28
Remove the muffins from the freezer the night before and defrost on the kitchen counter at room temperature to be eaten the next morning.
