I just happened to have all the ingredients on hand for this recipe and a craving for pumpkin muffins. I followed the recipe almost exactly, except I used grapeseed oil in place of olive and a mixture of white and whole wheat flour. They turned out really well, very nice looking and tasty. Next time I will make 2 small changes: I would add a little pumpkin pie spice as other reviewers have suggested, and make a small indent in the batter for the cream cheese to sit in. I used a scoop to fill my liners and they were a bit roundy on top which made the cream cheese melt over the top instead of pool in the middle. However, they looked beautiful this way too, especially with the streusel topping. Great recipe! Oh, and I made 24 because I had 2x12 cup tins and there was just enough. 20 mins was perfect.

Reviewed On: Oct. 25, 2011

The first time I made this it was fabulous. Best corn bread ever. The second time I didn't have buttermilk so I used milk and yogurt with a squeeze of lemon, and I used corn flour instead of flour and something went wrong with that combination. It must have been my fault. I'll try it again!

Reviewed On: Aug. 29, 2011

SO easy and SO good! I needed tortillas for fish tacos and these were so worth NOT driving to the store. Thanks!

Reviewed On: Jun. 25, 2010