The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 25, 2009
I found the recipe confusing since it said put the cream cheese filling in the middle but the picture has them on top. I did some both ways and it came out MUCH better in the middle. I do agree that when they set over night the tops of the muffins were wet. But overall I liked them
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 19, 2009
These are wonderful! Like pumpkin cheese cake in your hand. I followed recipe except for adding vanilla and about a tablespoon of flour to filling as others have suggested. Had no problems with filling squishing out and I got 12 good-sized muffins. They did "deflate" a little when they cooled so looked a little smashed, but tasted great! A new fall season treat.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 26, 2009
Didn't make the cream chees mixture, but loved the muffins. Very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 11, 2009
These were moist and yummy! I added a couple of tablespoons of flour to the cream cheese mixture. I did not frost or use pecans, (nut allergy). I only made 12, but they were big. I used all of the filling. It was thick and stayed in the middle. They were definitely better the next day. My husband, my kids, everyone loved them!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 31, 2009
I followed the directions exactly. I'd originally planned to make muffins using the Pumpkin Date Loaf recipe on this site (DELICIOUS!) and I wish I'd done that. The cream cheese middle wasn't thick enough to stay in the middle in the batter (even when I tried making a tiny well for it). The baking time suggested seemed right, and I checked for "doneness" with a toothpick. Only a few minutes after cooling the muffins caved in, and once cooled we all tried them and didn't care for them. The cream cheese had a funny taste and texture, and overall it was a waste of time and ingredients. I will stick with the pumpkin date loaf recipe, and maybe try a cream cheese & cinnamon frosting.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 29, 2008
These muffins were consumed at a very fast pace on Christmas morning!! I did not however frost them or use the pecan half. Just layered the pumpkin batter, cream cheese batter, then pumpkin batter again! I have already passed this recipe on to my sister-in-law!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 26, 2008
They have a great flavor but are wet on top after they are cooked and have set over night. I would not use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 6, 2008
My Friends loved the way that they tasted! they ate every last one in the batch!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 2, 2008
These were really quite tasty. I had trouble with the cream cheese in the middle. When I dropped the muffin batter on top of it, it just kind of squished and flattened out. I was thinking it was going to be more like a puff of cream in the middle, like a cream filled cupcake. The muffins were still yummy.
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Cooking Level: Intermediate

Home Town: Abingdon, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 19, 2008
Simple! I just added more sugar to the cream cheese filling and vanilla like the other reviewers did. I also only got 18 standard sized muffins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
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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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.22 star rating.
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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Cooking Level: Intermediate

Living In: Waite Park, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Photo by Ecco The Great!
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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Photo by Ecco The Great!

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Pullman, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
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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Photo by Allrecipes

Cooking Level: Expert

Home Town: Toccoa, Georgia, USA
Living In: Palatka, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 24, 2006
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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