Cream Cheese Filled Pumpkin Muffins Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Sep. 25, 2011
Very good. Looked exactly like the picture.
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Photo by Peach822

Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

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Reviewed: Sep. 25, 2011
Made these today. They have a good flavor and very moist. They did not rise well though.
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Reviewed: Sep. 25, 2011
YUM! I omitted the sunflower seeds, since I didn't have any on hand, and have made this again omitting the cream cheese. GREAT mix of spices that really taste like fall. I am going to try sprinkling just a little bit of brown sugar on the top next time to get a little more crunch. One more modification - I cooked my second batch a little hotter (around 400F) to see if that would crisp them up too, and it seems to have worked well. The original recipe worked though, too, I'm just offering up my tweaks to get people thinking! Thanks!
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8 users found this review helpful

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Cooking Level: Beginning

Living In: Portland, Connecticut, USA

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Reviewed: Sep. 25, 2011
I followed the recipe exactly, except sprinkled more brown sugar on top instead of sunflower seeds. The streusel topping would be good too. I thought these were very good. The only reason I am not giving them 5 stars is I thought the cream cheese filling could use a little sugar to be just a tad sweet. I will try that next time. These are a keeper!
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Photo by graciegirl

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA
Reviewed: Sep. 21, 2011
THESE. ARE. FABULOUS. Didn't have cardamom, but they turned out decadently wonderful! Loved Christine's suggestion for walnut streusel topping - yummy. Thanks for a terrific recipe!
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Photo by AFWife88

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Photo by Christina
Reviewed: Sep. 16, 2011
If I could give this recipe more than 5 stars, I would, they are absolutely DELICIOUS! I made these exactly as written, except I topped mine with a walnut streusel topping before baking instead of just plain nuts. I loved how quick and easy these were to make too...just used a bowl and a whisk and they came together in a snap! I got 20 regular sized muffins out of the recipe and I baked them @ 325 for only 14 minutes (HOT oven). Laurrie, this recipe is PERFECT...Thanks for sharing. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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