This was absolutely delicious. I wouldn't exactly call this an icing as I could only imagine how dreadfully difficult it would be to spread this around on a cake. I simply cooked it, removed from the heat, and stirred vigorously with a spoon for about a minute. Poured over a warm from the oven cake, the recipe made a BEAUTIFUL, smooth, glossy glaze. will definitely be using again.

Reviewed On: Jul. 29, 2009

Good, quick, and healthy. Especialy if you use reduced fat or fat free cream cheese. Great as a carrot dip too!

Reviewed On: Feb. 4, 2009

Pretty good! They were wonderfully light and fluffy, not a heavy muffin at all. I did use 1 part brown sugar to 2 parts white sugar, and used self rising flour, omitting the salt and baking soda. Pumpkin pie spice can easily be used in place of the nutmeg, cinnamon and cloves. I only had a little pumpkin left, so i cut the recipe by 3. I got 8 beautifully moist and delicious muffins which the whole family enjoyed.

Reviewed On: Oct. 17, 2008