I really liked these muffins but made some changes. I used fresh pumpkin instead of canned. I cut a fresh pumpkin in half, cleaned it out, roasted it with 2tbsp butter and 3 tbsp brown sugar per side. I scooped out the pulp and juice and used that instead. I halved the sugar (b/c of the sugar in the pumpkin) and omitted the olive oil (again b/c of the butter added to the pumpkin). I added more seasoning, ginger, allspice, nutmeg and more cinnamon. I did not bake with cream cheese inside. Instead I used the icing from the "Clone of a Cinnabon" recipe from this site and piped it into the center of the muffins after they cooled a bit. Also found the bake temp and time too high. So I baked at 300 for 18 min. Over all DELICIOUS!

Reviewed On: Nov. 4, 2009