Preheat oven to 350 degrees F and spray a 12-cup standard muffin pan with non-stick spray and set aside.
Combine all wet ingredients in a small bowl until smooth and set aside.
Whisk together all dry ingredients in a medium bowl. Add room temperature butter and mix with your fingertips, until it resembles coarse sand. Add wet ingredients and stir to combine. DO NOT OVERMIX.
Spoon about a heaped tablespoon of the batter into each of the muffin tin. Place a piece of frozen cream cheese filling in the middle and then top with remaining batter evenly. (Spread the batter to enclose all the cream cheese filling so it does not leak when baked). Sprinkle chopped walnuts on top.
Bake for about 22-24 minutes , until a tooth pick inserted in the side comes clean. ( Insert the toothpick in the side of the pancake to check the doneness of the batter )
Place pan on a wire rack to cool.
Serve cream cheese stuffed pumpkin pancake cups warm or at room temperature with maple syrup.
These are fabulous frozen! Place leftover pancake cups (cooled to room temperature) in a large ziplock bag and freeze for up to a month.
Thaw at room temperature and warm in the microwave just before eating.