Great recipe. I used white sugar instead of brown sugar in the cream cheese and I also added about a teaspoon of pumpkin spice to it. To get the cream cheese in the middle not just on top, I took a condiment container and put the cheese mix in it. Then I just squeezed a bit into the center of the muffin. It worked great.

These were FABULOUS! I received SO many compliments. The only thing -- the cream cheese part was my favorite, I think I want to double that next time!

This was one of the better recipes for the actual pumpkin batter. Similar to other members, I also had a hard time with the cream cheese filling. I added 1/2 teaspoon of guar gum to help thicken it up. I also added 1 tsp of ground ginger to the batter and 1/2 tsp to the topping. I substituted 1 cup of splenda for baking for 1 cup of the sugar. I also added 1/3 cup of apple sauce and only 1 tablespoon of olive oil to reduce the fat in the recipe. To make the cream cheese more of a filling than a topping, I filled the muffin cups, poked a hole in the center, and then added the filling.

I should have read the reviews first. Disappointed in the lack of a cream cheese filling, and they were a little too sweet - needed more spice. They did however, come out very moist and they looked beautiful. Just needs a little tweeking. A good tip for adding the cream cheese; use a small melon baller sprayed with cooking spray to make a nice well.

Very Very good! This made 12 regular sized muffins and 9 mini muffins. I made the mini muffins with no cheesecake mixture or topping and they were very good too! In fact, they were not as sweet and were a good snack in the afternoon.

I added 1 tsp. ginger and 1/2 tsp. nutmeg to the batter mixture. I didn't have enough muffin liners, so I made 12 muffins and one loaf like another reviewer suggested. I also left off the streusal topping. I think the muffins would be better with the topping, will try it next time. Very good!

These were quite good. I used pumpkin pie spice instead of the cinnamon and didn't put on the struesel.

Great recipe! Family loved them! Would definetly make again. Used reduced fat cream cheese didn't make a difference in taste.

These were good, but not great.

As with the previous review, I wasn't able to taste the cream cheese as much as I was expecting. Nonetheless, these are still very good.

I was really craving Starbucks cream cheese pumpkin muffins, so I thought I'd give these a whirl. Unfortunately, I couldn't even taste the cream cheese part, and I thought that the pumpkin was a little bland. I think that it needs more spice...maybe nutmeg, allspice or cloves. The recipe also made way more than 18 muffins...so I made 12 muffins and one loaf. My kids gobbled them up.

Three & A Half stars. I'm gonna tink with these to make 'em better... Following suggestions, I left out the egg in the filling. I think it (the filling) could use more sweet - like powdered sugar or something. For the topping, I doubled it and used walnuts instead (what I had). The topping is fabulous! As for the actual muffin part: Reduced sugar to 1.5 cups, extra cinnamon, nutmeg and pumpkin pie spice, Used the whole 15 oz can of pumpkin. And, Wesson's "Best Blend" in place of the olive oil. I thought these were a bit dry (use more oil next time), and flour'y (reduce by at least 1/2 cup). I don't think it necessary to double the Cream Cheese mix - if you follow the reviewer who suggested to plop it on top, and push it in with your finger. (If you leave it lumpier, this works beauty).

I give this recipe four stars, as I heavily modified it. In the batter, I used half whole wheat flour, half all purpose flour, 1.5 cups instead of 2 cups of white sugar, used a whole can of pumpkin instead of 1 1/3 cups, and added 1/4 t. nutmeg, 1/8 t. ginger, 1/2 t. extra cinnamon and 1/8 t. cloves. I also used 2 egg substitutes (1/4 c. applesauce plus 1/4 t. baking soda for lightness per egg) and 1/4 cup of apple sauce plus 1 T. of oil of canola oil. I made HUGE muffins, so this recipe gave me 12 REALLY BIG muffins. For the streusel topping, I melted the butter instead of just adding it in, did not use nuts (as I did not have any), and used brown sugar instead of white sugar. The muffins are great! For the cream cheese filling, I did not use an egg, as I did not want it to be soupy. And be sure not to beat it until it is creamy. A few lumps are what you want. In the cream cheese filling, I used brown sugar instead of white sugar. I made my muffins by layering them. Some batter on the bottom, then cream cheese, some more batter, then the streusel topping. I also did not have any muffin cups, so I just greased and floured my pan REALLY well (be sure to grease and flour them heavily, otherwise they will stick). I baked my muffins at 350 degrees for 30 minutes or so. I'm not totally sure though, as I pulled them out of the oven when they looked cooked. Next time, I would double the cream cheese filling and the streusel topping.

i was disappointed in the cream cheese filling, too runny and couldn't tell it was even in the muffin, next time, i will not add egg, waste of good cream cheese, topping was excellent, muffin was good, will try recommendations of others. :)

These were alright but I don't think we'll make them again. We just didn't care for the cream cheese filling that much.

Not sure what I did wrong but after all the work, these turned out horrible. They had no taste at all and while the cream cheese filling was good, the crumble on top was not. I think next time I try this I will substitute other sweeteners for the large amount of white sugar that is used.