Reviewed: Oct. 26, 2009

Oh my goodness; I am in muffin heaven. These are fabulous. After reading a bunch of the comments, I did add some additional spices to the batter, just eyeballed in some cloves, allspice and a tiny bit of ginger. I use Pampered Chef scoops, so I used the medium sized one to put the batter in the cup. Then I used the small one to put in the cream cheese filling, and another medium sized scoop of batter on top of that. It baked up fine, with the filling right in the middle. For the streusel topping, I used half white and half brown sugar. They baked perfectly in exactly 20 minutes, and it made 21 muffins for me. My daughter and I can't keep our hands off them! This recipe is a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Paulalalala

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2009

This was great way to start my Halloween Week! Be careful, they are addicting! Also once they have been cooled, warm them up in the microwave just before eating and the cream cheese will melt in your mouth and hit every spot!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mrswhiteway

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

THESE MADE MY HUBBY SAY 'OH WOW!!!!' ONCE HE FINALLY TOOK A BREATH! I can't believe it has taken me so long to rate this recipe. I have been using it for over a year IT IS FAB!!! With a few minor changes... first omit the egg in the cream cheese filling it makes it way too runny. I drop a Tablespoon of the cream cheese mixture into the muffin and cover the top of it. Also, I never used the olive oil (I never thought it would taste good) I use Veg Oil. Also I add a nice amount of Pumpkin Pie Spice, a dash of ginger and dash of nutmeg ( I cook by feel sorry) Also I use the whole large can of the Pumpkin. I am going to try this in a large square pan like a coffee cake this week instead of muffins. I'll update how it turns out!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LuVBellBoyzX4

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

I followed the recipe exactly as written (minus the nuts) While I think it's good, I would probably add some nutmeg or pumpkin pie spice to the batter. It came out a little more dry and not as moist as I would have liked. But overall it's pretty tasty and hit the spot for a fall afternoon treat!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bre-ann

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Lansing, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

These were pretty good, except that I could taste the baking powder in the finished product and it took away from the yumminess quotient.I would HALVE THE BAKING POWDER next time for sure.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HealthyKids'Cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

I make a dessert twice a month for my husbands lodge meetings. Last week I told him I was making Pumpkin Cream Cheese Muffins for the next meeting and he turned his nose up. After eating them that night he's changed his view of pumpkin. I've had to make a whole batch just for him and he's already requesting them again! Great recipe! These muffins will change anyones thought of "Eww pumpkin?".

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stacy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2009

it was delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

These came out perfectly. I did add a little bit (about 1/2 tsp) of pumpkin pie spice. I filled the muffin cup up about 1/3 of the way, then put a dolip of the cream cheese mixture, and then a little more batter and they were perfect. I will absolutly make these again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHEVYJAX

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

These were awesome. I added a pinch of nutmeg, allspice and clove. I did not do the strusel topping. The key with these is to fill each muffin cup 2/3 of the way with the pumpkin batter than pipe the cream cheese batter into the middle. I just used a ziploc bag and cut the tip off. It worked perfect! Tasted and looked just like the ones at Starbucks! This recipe made 12 Pumpkin cream cheese muffins and 20 plain pumpkin mini muffins. Thanks. I will make these every year!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Expert

Home Town: Mount Clemens, Michigan, USA

Living In: Highlands Ranch, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

I followed the recipe for everything except I added more spices (clove, fresh nutmeg, ginger). When making the batter, I accidentally dumped half of my container of cinnamon into the bowl. I tried to retrieve as much as I could but I should have just left it! [And then I should have added even more of the extra spices I put in!] The muffin is bland even with the extra spice. Every single one of them burned a bit on the bottom, even though I baked at 350 instead of 375 for 20 minutes. And yes, I have an oven thermometer, so I know the oven is accurate. Had no problems with the cream cheese part, however it was bland as well. The strudel part (which is usually my fave part) was also lackluster. I cut the bottom 2/3 off and kept the very top of the muffin. Honestly, I don't think even those will get eaten though. I would not make these again - I feel like I wasted my time and my money.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

mrab

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

These muffins are WONDERFUL! The only thing I added was a pinch of cloves, some fresh grated nutmeg, and a pinch of ginger as I like my pumpkin recipes on the spicy side. My batch did yield 24 muffins and I had to double the crumb topping. Well worth the effort...these will definetly be in my gift baskets to everyone for the up coming holiday season!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BeautifulBaker

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

So good, it's worth the effort. Followed the recipe exactly. Yum.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tonyia

Cooking Level: Intermediate

Home Town: East Berlin, Pennsylvania, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

Fabulous. I added some nutmeg and used jumbo muffin pans. My husband was so happy, he couldn't stop calling me an "evil genius."

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

Please read the one, two and three star reviews - I found my experience with these muffins to be the same! While I wouldn't call them a failure, they didn't deliver the exceptional results I was expecting from them either. To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird. Extra-virgin olive oil, however, is generally NOT suitable for baking because its flavor is too strong. "Pure" or "light" olive oil should be used here. In addition to the cinnamon I also added a teaspoon of pumpkin pie spice but it did little to give these the flavor boost I had hoped for. As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. Similar recipes call for 1/3-1/2 cup sugar as opposed to this recipe's mere 3 T. But the "filling" was a disappointment, not making the statement I had hoped for or expected. Summing it up, these were a fairly flavorless muffin with a barely noticeable cream cheese topping. The recipe made 24 acceptable, but not outstanding muffins.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

These were a hit with the Family!! YUM

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Dee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

Moist and delicious! Loved the cream cheese and pecan topping. I used real pumpkin and added 1 tsp. of pumpkin pie spice as others had suggested. Wonderful recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lilylynn15

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

This recipe yielded 64 mini muffins for me (baked 16-16:30 minutes). Based on other reviews I added 1/2 tsp pumpkin pie spice to the batter, and I would probably add 1 tsp next time. I used nonstick coated mini muffins pans and didn't need to oil and flour them. The only other change I made was to use canola oil in place of the olive oil. Very pretty and delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

Recipe made 24 muffins. They were so yummy. So easy. Will make this recipe a fall favorite!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tarynlyn88

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

These came out perfectly. Great, Great recipe! I had exactly enough of all three bowls of mixes to make 24 muffins. I also always keep all but one of these ingredients stocked in my house. Cream cheese was al I had to buy. They are pretty too. My cream cheese was runny and therefore ran to the paper liners but it made no difference...they are still awesome and delicious. Really good job on this!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LpgFamily5

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

I did as others and added an additional 1/2 block of cream cheese, I also added pumpkin spice to the batter, put small amount of batter in muffin pan, added cream cheese mixture then another layer batter, topped with the pecan brown sugar mixture, YUMMY, my picky hubby would not even taste them because he saw the recipe and when he read "Pumpkin" he refused to try them. Everyone else who had them said they are great. A little extra work, but worth it, I ended up with 24 cupcakes.

Was this review helpful? [ YES ]
0 users found this review helpful