Olive oil cooking spray
1 3/4 cups white whole-wheat flour
3/4 cup organic evaporated cane juice
1 to 3 tbsp pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2oz unsalted walnuts, toasted and chopped (1/2 cup chopped)
2 large eggs
1 cup pumpkin puree
3/4 cup plus 2 tbsp 2% milk, divided
3 tbsp safflower oil
6 tbsp reduced-fat cream cheese, room temperature
2 to 3 tbsp pure maple syrup

1 3/4 cups white whole-wheat flour 3/4 cup organic evaporated cane juice 1 to 3 tbsp pumpkin pie spice 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 2 oz unsalted walnuts, toasted and chopped (1/2 cup chopped) 2 large eggs 1 cup pumpkin puree 3/4 cup plus 2 tbsp 2% milk, divided 3 tbsp safflower oil 6 tbsp reduced-fat cream cheese, room temperature 2 to 3 tbsp pure maple syrup

Preheat oven to 350. Line a 12-count muffin tin with paper liners and mist surface of tin around liners with cooking spray.
In a large bowl, whisk together flour, cane juice, pie spice, baking powder, baking soda and salt. Whisk in walnuts.
In a second large bowl, whisk eggs; add pumplin puree, 3/4 cup milk and oil and stir with a spoon until well mixed. Add to flour mixture and stir gently to combine, leaving a few streaks of flour visible. Set aside for 5 minutes, allowing flour to absorb wet ingredients. Stir again, just until all flour is mostened.
Divide batter among muffin cups, filling about 3/4 full. Bake until edges are golden and a toothpick comes out with a few moist crumbs, 30 to 35 minutes. Cool in pan for 3 minutes, then transfer to a wire rack.
Meanwhile, prepare glaze: In a small bowl, combine cream cheese, remaining 2 tbsp milk and maple syrup. Whisk until smooth and mixture has reached a spreadable consistency. Spread over top cooled muffins.