simply fantastic! I saw that a lot of people found that the cream cheese baked out to be a topping instead of a filling...but I used two pastry bags to move things along in a neat way. First put a little of the pumpkin mix....then a dab of the cream cheese filling (there will be pleanty left over so you can go heavy on it...it makes the muffin super moist) and then when you put more pumpkin mix on top its okay if it doesn't cover the filling completely, it'll bake out just fine. I doubled up on the recipie and gave it out as a warming fall gift to family and friends...they're begging for more!

okay....I haven't made this specific recipe, but I don't really need to...I'm Puerto Rican and the first time I made this by myself I was 10 and have made it 2-5 times a year for the last 15 years. If you really want a Rican Pernil, chuck all the spices except a few cap-fuls of vinegar and about a cup of water....replace with LOTS of Adobo (Red And Blue capped ones are the best) And a bunch of packets of Sazon (enough so that it turns your mixture a deep orange-red color) If you love garlic, you can go crazy here! I find that no matter how much I put, it's never enough. You can mince it or slice it, or just use big chucks of it.....either way, be sure to cut thin but deep slits all over the pork sholder, injecting this seasoning (especially that yummy garlic) deep into the meat. I tried all different methods for getting it in there, but my hands and a turkey baster always worked best. (careful, sazon stains skin orange, wear gloves) Marinating it overnight is even better! Be sure to cover with tin foil for the first 3/4 cooking time and to turn the meat half way through cooking. Baste every hour. Keeping the thick skin on is up to you, but remember that it will act as an insulation while cooking, taking longer. Some traditionalists like to cut the skin off, season it and cook it seperately. I personally don't bother and just throw it out. You will know if you seasoned it properly, because your whole house (I mean everything...even the items of clothing in your closet

Okay, so EVERYONE has had chocolate chip cookies right out of the oven....but these are something special. Have your milk handy and steal a moment for yourself, because these are out of this world right when you take them out. Comfort food at its best!

So yummy! Definitely a comfort food delicacy in my book. I tried it two ways. Once with the seasoning the listed and another with 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes: Cinnamon, Ginger, Nutmeg, and Allspice...if you like a lot of cinnamon then you have room to add more here. But they both came out fantastic. I served it up with Dulce de Leche ice cream and had everyone melting in their seats with each bite. My pie experts said it was a definite must have.