Reviewed: Nov. 21, 2011

These muffins are great! Take a little bit of time to put together, but so worth it. I add about a teaspoon of vanilla to the filling just for bit more flavor (same as a filling I use for another pastry recipe). I also sprinkle mini dark chocolate chips on top instead of pecans. Only issue I ever have is that if I'm not careful about portioning my batter, I don't have enough to do a 2nd layer of pumpkin on top of the cream cheese.

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Reviewer:

keng32

Reviewed: Nov. 15, 2011

This is SUPER easy and AMAZING to make!! A big hit :)

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Reviewer:

Dar&Jo

Reviewed: Nov. 10, 2011

They're easy to make and taste great! I used Egg Beaters for the eggs and unsweetened applesauce in place of the oil. I omitted the pecans. They're soft and packed with flavor!

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Reviewer:

gehbienes

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Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Oct. 8, 2011

I made this recipe for my family's Fall Fest and they were tricky to make. The batter seemed too dense and even sticky. I don't know why because I did follow the recipe! They looked great after taking them out of the oven, but not so great with the taste buds. I was helping with the baking tent, which was where put my muffins. I saw that many people would take one or two bites and then not finish the rest. I tried the muffin myself and they were not good! The cream cheese was not good and had a weird texture. I did what the recipe said for the cream cheese filling and for the muffin, but the icing wasn't good enough especially for that dense muffin. I will not be making these for our Fall Fest again.

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Reviewer:

RedVelvetBaker

Reviewed: Oct. 7, 2011

This is a dense muffin recipe; if you want them to be lighter, then dilute the canned pumpkin before using it (1 part water to 2 parts pumpkin) or use fresh pumpkin (cooked & pureed) which has more water content. The recipe made way too much filling, and the filling is thin compared to the heavy muffin batter, so assembly is a bit tricky. I used a whole can of pumpkin (15 oz) which is a bit more than 1 cup. Also I used 1 cup of whole wheat flour + 1 1/4 cup of white flour. Next time, I'll cut the amount of sugar down to 1 to 1 1/4 cups. I added a Tablespoon of sugar to the filling. I also will cut down the amount of oil. 33 minutes to bake, and I made 17 muffins.

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Reviewer:

KEB

Reviewed: Oct. 4, 2011

I used fresh pumpkin that was frozen and followed the recipe exactly except that I added some vanilla and a bit more sugar to the cream cheese filling. These muffins were delish!

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Reviewer:

TAMMYSHEAFFER

Reviewed: Sep. 24, 2011

I used Splenda and they weren't sweet and I put the frosting on top and it didn't cover the muffins, so they look gross. But the people who will eat them love me, so it's okay! But I wouldn't do this one again either!

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Reviewer:

daria101

Reviewed: Aug. 3, 2011

These were amazing. The only set back would be the cream cheese filling it was different. For my taste i prefer sweet!!! cream cheese so i added more sugar than the recipe called for the filling. All together though this is one of my favorites, terrific, couldn't keep them hidden at my house they were gone in about a day.

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Reviewer:

in_like_a_lion

Reviewed: May 8, 2011

We really liked this recipe! They were easy to make and tasted so much off pumpkin. We love pumpkin in my house! The only thing I did different was I added 1 tsp of vanilla and 1 tbsp extra of sugar to the cream cheese mixture because of some of the other reviews I read prior to making. They really were YUMMY! Thanks!!

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