The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 9, 2009
Excellent muffins - very rich & filling. For the muffins I did half white sugar and half brown sugar, and I found the consistency to be perfect. I also couldn't get the cream cheese to be a filling (it just ended up on top) but it was very good. I added a half teaspoon of cloves to the batter - yummy. The recipe can definitely be stretched to make 24 muffins, but I divided the batter among the 18 muffins and ended up with full, big muffins. A definite repeat!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 9, 2009
So tasty but I will try a full half cup less flour next time as they tasted a bit too much of flour and were too dense and heavy. The flavor is there though, I am just hoping to perfect it :)
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Cooking Level: Expert

Home Town: Northridge, California, USA
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 8, 2009
We made substitutions to make these low-fat, low-sugar and they were amazing and decadent!!! Used applesauce for the oil and splenda for the white sugar. Also used light cream cheese! Highly recommend!!
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Cooking Level: Expert

Home Town: Olds, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 8, 2009
We used this recipe for bread too and we think that turned out even better than our muffins. Skip the topping and use butter to change it up a bit.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 6, 2009
I wanted these to be like Starbuck's pumpkin cream cheese muffins and they aren't. The cream cheese becomes a crusty coating rather than a tunnel of cream. The olive oil is an odd addition but doesn't add olive flavor. They are moist and pale though in comparison to the deep rich orange color of Starbuck's. I probably wouldn't make them again but try another recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 6, 2009
very good. I think it would be even more amazing if I used a ziploc bag and piped it in the middle. The cream cheese just sat on top, and though it wasn't bad, I would like to switch it up. I didn't have pecans, so didn't use them.
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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 5, 2009
These were good. I am more of a one bowl muffin kind of girl and this took three though! It was challenging to keep the sour cream mixture from touching the sides also.
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Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 5, 2009
needed more flavor - added cinnamon & allspice, but still needed more. easy recipe that went over well, but putzy to prepare (batter up sides, cream cheese in middle, batter on top, etc.). i will make them again with added spice and time on hands.
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Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA
Living In: Burnsville, Minnesota, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 5, 2009
Dry, not good at all. I want to try it again because so many have liked it. I wonder if I left something out. They were very cake-like. And I could not taste the cream cheese filling at all.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 4, 2009
I really liked these muffins but made some changes. I used fresh pumpkin instead of canned. I cut a fresh pumpkin in half, cleaned it out, roasted it with 2tbsp butter and 3 tbsp brown sugar per side. I scooped out the pulp and juice and used that instead. I halved the sugar (b/c of the sugar in the pumpkin) and omitted the olive oil (again b/c of the butter added to the pumpkin). I added more seasoning, ginger, allspice, nutmeg and more cinnamon. I did not bake with cream cheese inside. Instead I used the icing from the "Clone of a Cinnabon" recipe from this site and piped it into the center of the muffins after they cooled a bit. Also found the bake temp and time too high. So I baked at 300 for 18 min. Over all DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 3, 2009
Loved them as did everyone else. Left the recipe just as it it was.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 2, 2009
Wonderful muffins! I made many of the recommended changes. I added more spices to the batter (1/2t allspice, cloves, 1 t nutmeg, 1/4 t ginger). It would have been bland without these. I used 15 oz of pumpkin, and substituted canola oil. Somehow I messed up the streusel. I may oats to it next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2009
Great recipe - Everyone loved these muffins. I used brown sugar in the topping and added nutmeg. Other than that I changed nothing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2009
I made two small changes: I used pumpkin pie spice and cinnamon and I omitted the nuts. They were a big hit with my kids, husband, and co-workers! I got 24 muffins out of this recipe. I will be making them again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2009
Love the idea of cream cheese pumpkin muffins. That said, these aren't what I'm looking for. All I can really seem to taste is the salt/baking powder. I barely added any salt, so I'm assuming it's the baking powder. Strange. I was out of pumpkin pie spice, but I would add that if I made these again. Also, the cream cheese filling needs to be covered by the pumpkin, otherwise it tastes weird and it gets kind of crusty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2009
These are the muffins to make when you're aiming to impress. They look like they came straight from the bakery. Awesome. Unless you're working with jumbo muffin tins, even 1 tablespoon of filling was a little too much to fit in there. I made this with whole wheat flour, but in retrospect, would increase the white to WW ratio. I also used reduced-fat cream cheese and it worked great. Love that crumbly topping!
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Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2009
These were absolutely delicious! Next time I may cut back the sugar amount a little in the batter, but that's the only thing I would change. They were a big hit with my husband and friends
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2009
These are ok, but they were kind of plain. I thought there would be more of a pumpkin flavor, but it wasn't very strong. We liked the streusal, though, so will probably use that on top of my standard pumpkin muffin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2009
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 1, 2009
These were tasty, but tended to burn, Be careful on the oven temperature.
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