Reviewed: Nov. 26, 2008

These came out very tasty! The streusel topping is delicious and the muffins are light and fluffy. Great right out of the oven!

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Alyssa

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Long Beach, California, USA

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Reviewed: Nov. 25, 2008

Delicious! I made a dozen muffins and the rest into bread. Great recipe.

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Gigi K.

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Glendale Heights, Illinois, USA

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Reviewed: Nov. 23, 2008

Loved these and so did my husband who doesn't like pumpkin. I didn't do much altering, just used veg oil b/c I didn't have olive oil, and left out the nuts. The cream cheese filling was sooo good - kinda like a cream cheese kolache consistency. I put a little batter in, then a spoon of cream cheese mixture, then more batter, then topped it off with the topping. The muffin was also great, not too spicy. I also used fresh pumpkin. These are very pretty too. This is a regular for us now. Thanks!

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Pepper

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Reviewed: Nov. 21, 2008

I found these muffins to be very bland the first time I made them, so I use 2 tsp of cinnamon and also add nutmeg, ginger, and cloves. I had the same issue as other readers with the cream cheese. I tried freezing small lumps of the filling and then pushing them into the batter while it's in the cups, and this works quite well.

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Madame Fromage

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Reviewed: Nov. 20, 2008

I am sorry i lied I used whole wheat flour instead of white. Could be why they are dry.

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Jess

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Nov. 20, 2008

I sub'd apple sauce for the olive oil Added Cinnamon, nutmeg, cloves, allspice, and a little bit of ginger to the batter (or pumpkin pie spice would have worked) And used Oatmeal instead of nuts for the topping I had trouble getting the cream cheese mix to thicken but pulled out the stand mixer and it thickened up very quickly I did use powdered sugar instead of brown sugar for the cream cheese mix Turned out Delicious!!! Made 2 Dozen...5 for taste but 4 because of the changes that so many people have suggested.

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Froetoe

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

These were great, I took them to work for our kick off meeting and everyone loved them. I will definitely share these over the holidays with family coming in. The cream cheese really adds a great flavor.

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Deborah

Cooking Level: Expert

Home Town: Granite City, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 9, 2008

These were pretty good, a little drier than I was hoping for. I omitted the streusel topping, they were perfectly sweet enough without. I used canola rather than olive oil because I can't justify olive oil in baking. Used homemade pumkin puree from a pumkin from my garden. The cream cheese center is fabulous. This recipe makes a lot so I froze most of them and took them out for a quick weekday breakfast on the way to school.

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KYcooky

Cooking Level: Expert

Home Town: Millersburg, Ohio, USA

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Reviewed: Nov. 6, 2008

These were good! Time consuming, but I heard nothing but great things from all who had one. Added some nutmeg, ginger and cloves. Very good and they were beautiful when I took them out of the oven.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Nov. 5, 2008

excellent recipes, everyone loved it, even those who don't like cream cheese. I did add 4 oz. more of cream cheese and a touch more sugar and vanilla. It was wonderful!

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stephanie s.

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Reviewed: Nov. 4, 2008

These are delicious! I made it in a 9x9 pan using the recipe based on 12 servings. Great taste.

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Kerri

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Reviewed: Oct. 29, 2008

These were just okay. Way too labor intensive for what you get. Also, I easily got 24 muffins, well over the 18 listed on the recipe. I did as other reviewers suggested and doubled the filling and topping. I don't think doubling the filling is necessary, but it's a good idea for the topping.

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gail49

Cooking Level: Expert

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Reviewed: Oct. 26, 2008

Excellent. Even my boyfriend's mother asked for the recipe. Leave the eggs out of the filling.

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Kyle

Cooking Level: Beginning

Living In: Hamilton, New Jersey, USA

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Reviewed: Oct. 24, 2008

I made these muffins for a family get-to-gether, following the recipe as shown. I didn't worry about the cream cheese being in the center of the muffin. I just scooped it on top of the batter, then added the topping. Doing it this way didn't exactly make them "cream cheese filled," but it made a very tasty top to the muffins. I also took chocolate muffins, using the same idea for the cream cheese. Although one would think that the chocolate muffins would be eaten first (because everyone loves chocolate), the pumpkin muffins were gone before anyone tried the chocolate ones. Everyone loved them.

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Beechie

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Reviewed: Oct. 23, 2008

Delicious! I made exactly like the recipe instructed...not ONE left when I brought them into the office!

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STEFANY21

Home Town: Louisville, Kentucky, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 23, 2008

This was the VERY First time I have made these. I usually never bake anything from scratch, I want to get into doing this much more. I LOVE fall, and anything pumpkin. So I gave it a try, they turned out good, my husband loved them & co-workers. I was worried about one thing, the Cream cheese filling. This tuned out very soupy, I still topped it off and placed the stousel ontop. Basically the cream cheese glazed the top, I'm not sure if that was suppose to happen. From what I am reading here and seeing pictures, it should have been more like a cheese cake consistancy. =)=) Otherwise, they turned out great, very pumpkiney!!

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Monica

Cooking Level: Intermediate

Living In: Renton, Washington, USA

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Reviewed: Oct. 22, 2008

These are good but not my favorite pumpkin muffin/bread recipe. My favorite is still the Downeast Maine Pumpkin Bread, it just has really great pumpkin flavor. I do like the cream cheese filling idea though. I made 4 muffins and a loaf of bread with this recipe. I "filled" the muffins as the recipe said, but for the bread I ladeled in to about 1/3 the loaf pan. Then took a spoon and smoothed a "long ditch" down the center of the batter. Spooned in the cream cheese filling, then spooned in batter on the sides of the cream cheese filling to create walls to hold the filling in. Then I ladeled the batter over the top and added the crumb topping. It turned out very pretty when sliced. I will be posting a picture soon. Next time I make pumpkin bread I will be going back to the Downeast recipe and maybe I'll fill it with the cream cheese filling from this one!

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chettler

Cooking Level: Intermediate

Home Town: Hamlin, New York, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Oct. 21, 2008

My friends can't stop raving about these & they never stay around for more than a day! I always fill my cups 1/3 full, then spoon a little filling, top it with more pumpkin batter, and sprinkle with the topping. I also add a 1/2 teaspoon of ginger to the batter. Delicious!

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MessMakerBaker

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

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Reviewed: Oct. 20, 2008

YUM-MY!! had no problems with the cream cheese filling touching the paper cups. i refrigerated the cream cheese until i was ready to fill the muffins. then i took it out and made the filling. a little eggy, but it's really good. i've never tasted anything pupkin that is sweet, and i'll definitely be making more of this pumkin muffin! **i used 1/2 cup chopped walnuts instead of pecans, and they turned out just great

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Katherine Yam

Cooking Level: Intermediate

Home Town: Manila, National Capital Region, Philippines

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Reviewed: Oct. 20, 2008

Delicious and SO moist! A perfect treat for Autumn. Here are a few things I would suggest: -Triple the streusel topping and use brown sugar instead of white sugar -Refrigerate topping and cream cheese mixture after preparing them until ready to use. This keeps the butter pieces firm and the cream cheese from getting too runny. -Use a 2 Tbs. scoop to get the perfect amount of batter in each muffin cup. Also makes for an easy release of the batter into the cups without making a mess. (Makes 24 muffins) -I did them at 375 for 18 min and they were a little too brown on the bottom, but still very moist. I will try turning down the heat to 350 next time.

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