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Reviewed: Oct. 5, 2008

THESE ARE THE BEST. Perfectly moist. Wouldn't and didn't change a thing in the recipe. Amazing!

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TRACEY


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Reviewed: Sep. 27, 2008

i used 1/3 less fat cream cheese, otherwise i followed the recipe as written. next time i will use less sugar. i thought they were a little too sweet. the filling stayed in the middle too. very moist and will be better tommorrow.

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coffeecup321


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Reviewed: Oct. 26, 2007

This recipe tasted very good. However I think I got confused and only added one teaspoon of filling and I think it needed much more than that.I will definitely make again,but will add much more filling.

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Kristen

	Cooking Level: Intermediate Home Town: Toledo, Ohio, USA Living In: Greenville, North Carolina, USA
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Reviewed: Oct. 16, 2007

The muffins were good, but the cream cheese center was slightly salty tasting. It would be better if there was a bit more sugar in the filling, maybe a little vanilla extract.

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Arenda Dru


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Reviewed: Jul. 4, 2007

The cream cheese filling is not thick so it doesn't stay put in the middle of the muffin because the muffin mix is so thick. Because of that, there really isn't a surprise in the middle like it should be. As a pumpkin muffin, it's very heavy and needs something else, so I think I'll salvage them by making a cream cheese frosting, but I probably won't be making these again. I have a better, lighter pumpkin muffin recipe that I like more than this. Sorry!

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LeAnn

	Cooking Level: Intermediate Living In: Waite Park, Minnesota, USA
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Reviewed: Dec. 10, 2006

I had technical difficulty with the filling so I mixed it all together. That was terrific! They were all eaten too fast!

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Ecco The Great!

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Pullman, Washington, USA
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Reviewed: Nov. 19, 2006

Yum! I am getting a head start on my holiday baking and made these muffins to put in the freezer. I made a couple of changes to the cream cheese mixture and forgot to put the pacans on top, but they were excellant! I only got 12 muffins, although they were pretty large and I cooked them for about 3 or 4 minutes longer. For my filling, I subbed brown sugar for the plain sugear and rum flavoring for the vanilla. There was too much filling for the 12 muffins, so I saved the rest in a plastic container and plan to thin it out a bit with some milk to use a a dip for fruit.

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SVARNES

	Cooking Level: Expert Home Town: Toccoa, Georgia, USA Living In: Palatka, Florida, USA
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Reviewed: Nov. 1, 2006

Made this recipe the day after Halloween. I baked my Jack-o-lantern in the oven for about 1 hr at 300. Then just scrapped it off the Orange outer shell, mashed it with a potato masher and used this in the muffins. I did not have Pumpkin spice so I just subsituated it for cinnamon and nutmeg. I also did add alittle vanilla to the cream cheese filling. I did not top with a nut but sprinkled with mini chocolate chips (thought this would appeal to the kids....it worked) These muffins were very nice, everyone enjoyed them. Will make over and over again. Thanks for the great recipe.

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Reviewer:

REDTOOTSIEMOM


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