The first time I made them, I let the cc mixture form a layer on the top. But the second time, I put the filling in a ziploc bag and squeezed it into the middle of the muffin to make a filling. OH MY! I was out of oil the second time I made them and just used extra pumpkin in place of the oil and it was just fine. I will be making these again and again. And I did add another teaspoon of pumpkin pie spice, a dash of ginger and a dash of nutmeg. But I like things spicy.

Reviewed On: Nov. 1, 2009

I will be keeping this recipe for a long time. I did take the following tips from other reviewers: 1) bump the temp down to 350. 2) add a little more flour (helped to combat stickiness) 3) add a little black pepper for some zip 4) wet my hands to make the dough shaping easier. The flavor was exactly what I hoped it would be. I left some plain and I drizzled some with a simple sugar glaze (powdered sugar, water, vanilla). I'm going to try these with Splenda for my diabetic family and friends. A tip for first timers: the logs spread when baking, so don't put them too close together if you're using one cookie sheet. And I was too lazy to move the baking rack from the bottom to the middle shelf and they got a little browner than I wanted. Good thing the temp was only 350. If it was 375, that laziness could have been catastrophic! Even with these boo-boos, they turned out awesome!

Reviewed On: Aug. 30, 2009

These were excellent! I'm keeping this recipe for good!

Reviewed On: Aug. 23, 2009