Reviewed: May 10, 2009

These were very good! Interesting how the cream cheese mixture goes on top instead of hidden inside... a big hit here, but the muffin tops were definitely tastier than the bottoms!

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Alikatt777

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Reviewed: May 2, 2009

These muffins did turn out very pretty. I didn't give them 5 stars because the muffin itself is a little bland. I would make again with some alterations. The topping adds some sweetness.

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Pat

Cooking Level: Expert

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Reviewed: Apr. 24, 2009

delicious!

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Kim

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Reviewed: Apr. 13, 2009

Very tasty. Cream cheese mixture was very runny. It was hard to make some type of indent in the pumpkin mixture to get the cream cheese mixture to stay in the middle and essentially it didn't. Tasted great!

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PINKPIGG33

Cooking Level: Beginning

Home Town: Plano, Texas, USA

Living In: Walnut Creek, California, USA

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Reviewed: Mar. 29, 2009

I just finished baking these, and they are DELICIOUS! And SO PRETTY! Like many other reviewers, I was also able to get 24 muffins from this recipe. I cant wait to serve these at my University class tomorrow! Thanks for the great recipe!

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BellaDonna

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Reviewed: Mar. 26, 2009

Good, but nothing special. They look gorgeous though and I did get requests for the recipe.

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AmyD

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

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Reviewed: Mar. 9, 2009

I made these as presents for christmas everyone loved them

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Bunzington

Cooking Level: Expert

Home Town: Middle Village, New York, USA

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Reviewed: Mar. 4, 2009

Cream cheese layer is a really nice addition. I think it looked best when I added a small amount of muffin mix over the cream cheese mix, and then topped with streusel topping. I added some brown sugar into the streusel topping and I think next time I will skip the white sugar all together.

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RAISIN1

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

I thought these muffins were very tasty. The best part of the muffin is definitely the topping. Next time I make them, I will decrease cook time to 22 minutes exactly and add more topping.

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TRIPLEBINKIE

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

This is a great recipe, especially for some of that canned pumpkin leftover from Christmas. I didn't change much but added more vanilla where called (can't go wrong with that) and I added some cloves, allspice, and nutmeg to the batter. For the streusel, the trick is to use softened butter, mush together with your hands then cut with a fork. Place the streusel in the freezer until you are ready to use it. It is much easier to work with then. Thanks for the recipe!

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CrdsGrl

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 12, 2009

Yummmmmmmm - everyone loves these. I'm giving almost all of them away or I'd eat these till I was sick. Will make these often.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Feb. 5, 2009

My husband says this recipe is a keeper. I made them exactly as the instructions said to. They were great and will definitely make them again.

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MeeKum

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

These turned out well. Super moist. One batch made about 20 muffins for me and I made a little more of the streusel topping because I loved it so much. I liked these and I'm not a fan of pumpkin.

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Emma

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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Reviewed: Jan. 26, 2009

Need to double the cream cheese filling and the topping. Keep the cream cheese firm to help pipe it into the muffin. Slightly press the topping into the batter.

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SarahL

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Reviewed: Jan. 16, 2009

Good flavor, very cake-like, though. Added chocolate chips to half the batter which was a nice addition.

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idahocook

Cooking Level: Intermediate

Home Town: Coeur D Alene, Idaho, USA

Living In: Boise, Idaho, USA

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Reviewed: Jan. 12, 2009

I used a whole 15 oz. can of pumpkin and added 1 tsp. of pumpkin pie spice to the muffin batter. The presentation of the muffins was very nice.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 11, 2009

Delish- Looks and tastes much more difficult than they really are to make. Did not change a thing. Like other posts, it is a 'topping' not a filling.

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wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Jan. 9, 2009

Based on reading the reviews I made several changes to the recipe. I left the egg out of the cream cheese mixture, subbed brown sugar for the white in the topping and doubled the amount I made of the topping. I also used canola instead of olive oil. I didn't make as muffins, simply spread 2/3rds of the batter in a pan, dolloped the cream cheese on that, finished with the rest of the batter and then sprinkled on the topping. It turned out very moist, great flavor, co-workers LOVED it! No leftovers. :)

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AuntJamelle

Cooking Level: Expert

Living In: South Bend, Indiana, USA

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Reviewed: Dec. 22, 2008

I used fresh pumpkin, which seemed a little dry so I added about 1/3 c. applesauce. These turned out great! I got 24 muffins from this recipe. They freeze well.

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