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

Reviewer:

MICHELLE

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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

Reviewed: Oct. 18, 2009

I made the recipe as written. In the future I will add more spices to the muffin batter. The muffin was a little bland but was still tasty. I had no problem with the cream cheese topping being too runny. I will make again with a few adjustments to the muffin batter.

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

Reviewer:

Julie

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

Reviewed: Oct. 18, 2009

These were certainly delicious, but I had to jazz it up a little to my own tastes. Like other reviewers have noted, the "filling" mixture as written is soupy and impossible to work with; mine was also a very unappetizing shade of brown from all of the added vanilla. I added 4 ounces (half a package) extra of cream cheese, and then whisked it together; there were a few lumps, but the filling didn't run all over the place. I didn't have any pecans, so I had to improvise: the only nuts I had on hand were macadamia nuts, and truthfully, I think they were more awesome! Great compliment to the pumpkin. As for the pumpkin base itself, I used an entire 16 ounce can of pumpkin, since I didn't want to stick the remaining 1/3 cup in a tupperware container. The pumpkin was spot on, but I doubled the cinnamon and added ginger, allspice and nutmeg to make it spicier, and it was great. With these extras, my second batch of of muffins were outstanding, but without them (more cream cheese, more pumpkin, more spices), it was slightly bland. A great base recipe.

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

Reviewer:

ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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

Reviewed: Oct. 18, 2009

Oh my goodness! These are amazing. My mouth was watering the 25 min they were in the oven! I omitted the pecans since some people in my family don't like them, but they were still amazing. I put some of the muffin mix on the bottom, then the filling, then the mix again. They came out great this way. Dunkin Donuts has a delicious pumpkin muffin, but its seasonal. I am always dying for October to come. Now I will be making these all year round. Thanks! By the way. They sell canned pumpkin with the pumpkin spice mix already in. Not sure if they have it all over, but it worked great for me.

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

Reviewer:

Gina

Cooking Level: Intermediate

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

Reviewed: Oct. 17, 2009

We love this recipe! I did take others advice and add a teaspoon of Pumpkin Spice to the Muffin Mix- they are delicious!

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

Reviewer:

abbyanne

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

Reviewed: Oct. 14, 2009

I love these!!! I have made them a dozen or so times. I always have to add a bit more cream cheese (like half a brick). So the filling isn't too runny. and I use canola instead of olive oil. But man these are yummy!

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

Reviewer:

jstacy1

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

Reviewed: Oct. 13, 2009

I LOVE these muffins. I did make a few changes and have a few notes. 1. For the streusel, I used an extra tbsp of butter. 2. For the muffin batter, I used 1 1/2 cups white sugar and 1/2 cup brown sugar (sifted). In addition to the 2 tsp ground cinnamon, I added 2 tsp pumpkin spice. I thought the muffins themselves were a little bland. I also used a whole can of pumpkin- 15 oz. Instead of a 1/3 cup olive oil, I used 1/6 cup olive oil and 1/6 cup apple sauce. 3. The filling mixture SHOULD be a bit chunky. If you over beat it, it ends up too runny. 4. When you spoon in the filling, dip the spoon into the center of the muffin. This will let some of it seep into the muffin. I absolutely love these and they do not last long in my household!

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

Reviewer:

al0123

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

Reviewed: Oct. 13, 2009

Absolutly awesome!!!! I also used canola oil instead of olive oil and also added some fresh nutmeg.

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

Reviewer:

CAM9196

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

Reviewed: Oct. 11, 2009

So so pretty! A bit of work though. And my cream cheese was runny, with chunks, and didn't look right, so I added a half a box more cheese. I dolloped it right on top just like the recipe says, and it came out perfect, just like those famous Starbucks ones. I also skipped the nuts and stirred a bag of dried cranberries right into the batter. I used veggie oil instead of olive oil, and added pumpkin pie spice, since I was low on cinnamon. I wish they were a little bit more pumpkiney tasting, but I think, short of pumpkin extract, it would be hard to achieve. My whole family loved these, and I sent a big batch to the fire house with my husband too! This recipe makes about 36 muffins, twice what I expected, which was awesome!

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

Reviewer:

candice

Cooking Level: Intermediate

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

Reviewed: Oct. 11, 2009

Just a tip on how to keep the cream cheese mixture as a filling. Put just enough muffin batter in the tins to cover the bottom. Then, put 1 T. of the cream cheese mixture on top of the batter. Next, cover the cream cheese with remaining batter. This will keep the cream cheese as a filling.

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

Reviewer:

kate2007

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

Reviewed: Oct. 11, 2009

I made 90 muffins to feed an army (literally) and they were a hit! I made four different kinds of muffins and while all were received with hungry appreciation, these were the ones that disappeared the fastest! Great recipe exactly as written.

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

Reviewer:

KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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

Reviewed: Oct. 11, 2009

This is the perfect fall treat! Easy to make and they taste great out of the oven or cold. Perfect!

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

Reviewer:

fauncefus

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

Reviewed: Oct. 9, 2009

these were amazing muffins.. definitely worth the extra time it takes with the extra steps making the cream cheese, crumb topping.

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

Reviewer:

Sarah

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

Reviewed: Oct. 8, 2009

I loved these muffins- they were a hit today, I had to give out the recipe 4 times, so good job Barb! I didn't warm the cream cheese and it set nicely. I didn't have pecans, but they were still lovely and had a nice texture.

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

Reviewer:

pgmstr

Cooking Level: Beginning

Home Town: Hemet, California, USA

Living In: Springville, Utah, USA

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

Reviewed: Oct. 7, 2009

I love pumpkin and these are great. Husband requested something with cream cheese instead just plain pumpkin bread. Cream cheese mixture was runny and I could not get the cream cheese to sit in the middle of filling. It ran to the edges. Didn't matter in the least. They are awesome. I made the batter recipe again with the extra pumpkin from the large can and just put the batter in loaf pans. Will make again for sure!

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

Reviewer:

Haley Berry

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

Reviewed: Oct. 5, 2009

These were absolutely delicious. They looked a bit of a hot mess when I put them in the oven, but they came out looking completely amazing and tasting even better. I finished the batch I made in an embarrassingly short amount of time.

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

Reviewer:

Leanna T.

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

Reviewed: Sep. 30, 2009

Wow! These are lovely and pumpkiny! I used pumpkin puree like any others and then I added a tsp of pumpkin pie spice. The rest is the original and they were WONDERFUL!!!!!

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

Reviewer:

Jaima

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

Reviewed: Sep. 30, 2009

Loved it! followed the recipe except no nuts!

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

Reviewer:

Kelly241

Cooking Level: Intermediate

Home Town: Syracuse, Nebraska, USA

Living In: Redwood Falls, Minnesota, USA

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

Reviewed: Sep. 29, 2009

These muffins were delicious! I did a few subs though. Instead of olive oil I used a lite canola oil and in the struesel I used 3 1/2 Tbsp of brown sugar instead of the white sugar. I also had no pecans in the house and went with walnuts. Everyone who tried them loved them; a new house favorite. A great way to welcome fall!

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

Reviewer:

Chi-town chow-down

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

Reviewed: Sep. 29, 2009

These muffins are AWESOME!!! I cut the recipe in half and made it in mini muffin tins...I got 18 mini muffins when I did this. The only problem I had was that they had a distinct olive oil taste and smell...it wasn't quite unpleasant, but certainly unexpected. I did use extra virgin olive oil, though...next time, I will use a less potent oil! Other than that, I made the recipe as stated, no changes. These are perfect just as they are! They are wonderful, and aren't all that bad for you, either! The pumpkin replaces most of the oil in this recipe, making the muffins tender and adding flavor without adding tons of fat. Thanks so much for sharing this one! It is awesome!

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