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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CaliCook43

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

This was my first successful muffin recipe! These turned out very well! And I would agree with comments made by a couple of the other reviewers that it is best not to beat the cream cheese completely smooth.

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Carrie

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Reviewed: Oct. 19, 2008

Followed the recipe exactly as written and they turned out fantastic. We loved them. The batter was very stiff and made a wonderful moist muffin. We loved the way the cream cheese puffed up into the streusel topping making it very beautiful and inviting. Everyone loved them. Great flavor, great appearance, this one is a keeper! 5 stars from our family.

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Rachel Dobbs

Cooking Level: Expert

Living In: Hobbs, New Mexico, USA

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Reviewed: Oct. 18, 2008

I read all the reviews and baked them ( they are so good), and here is my final "tweeking". The cream cheese filling is too runny, so I simply left out the egg & it turned out with a much better consistencey , more like the cheese cake centre I was looking for.I use white sugar for the cream cheese filling. For the topping I use brown sugar. I also used vegtable oil, not olive oil. I use nutmeg also in the batter, or sometimes I use the pumpkin pie filling which has spices in it for that extra spice.I use paper liners in my muffin tins, put some batter in, then some cheese mixture, more batter & finally the topping and the cream cheese stays in the centre.I bake at 350 degrees also. These are expensive to make , so I hope this helps all of you make perfect muffins!

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Annie

Cooking Level: Expert

Living In: Middleton, Nova Scotia, Canada

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Reviewed: Oct. 17, 2008

These were fantastic. I didn't have any oil in the house and used Milled Flax Seed in it's place and while it was a little heavier and had to make sure not to overbake, they were fantastic. One of these fills up my hungry little guys, they think they are getting a treat, I know they are getting something good for them. I'll be make alot more of these! YUM YUM!

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bakergirl

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Reviewed: Oct. 16, 2008

Excellent muffins!! I told my husband that I would try to put the cream cheese mix between two layers of the batter (so that it's more like a filling instead of a topping) but he said he loved them as is. Thanks for sharing. Will make again.

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VETTY430

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Miami Lakes, Florida, USA

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Reviewed: Oct. 13, 2008

These muffins are awesome! Just the right amount of sweetness and the cream cheese is a perfect touch! I'll be making these for Thanksgiving!

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Kovee

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Oct. 13, 2008

Great recipe! I substituted pumpkin pie spice for some of the cinnamon in the batter. The idea of the ziploc bag for the cream cheese filling is a winner! Thanks to all who share their ideas.

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Anne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Winter Park, Florida, USA

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Reviewed: Oct. 12, 2008

These were great! I will definitely double my cream cheese mixture next time and add more spice. Some nutmeg would be great. The cream cheese mixture is really good but I found I didn't have enough to add a whole tablespoon to each muffin.

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Rachel

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 12, 2008

i rated this recipe 4 out of 5 for only one reason. I had to play with the creame cheese filling to get it right. I should have read the first persons review on this because if you beat the heck out of the creame cheese, it turns into soup. I found it was okay to have it a lil' thick. It tastes so yummy that way. Also, i got a little worried when i seen that the muffin mixture was a little bit thick and i was thinking, "Oh my god i messed it up" but it's supposed to be that way. So don't worry. lol I wish someone would have wrote that so i wouldn't have stressed. I'm so glad i found this recipe because these muffins tasts so good and yummy.

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ConnieMendoza

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: Oct. 9, 2008

Great recipe for the fall when people start thinking about pumpkin pie. Doubling both the cream cheese mixture and the streusel topping gives you more "yum" to work with. I would also suggest adding a teaspoon of pumpkin pie spice to the batter like others have suggested.

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lowii

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Reviewed: Oct. 7, 2008

These muffins turned out GREAT! The only changes I used were I only had pumpkin pie filling so I decreased the cinnamon a little. The texture and flavor were perfect and these were a big hit for my party!

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Britty

Cooking Level: Intermediate

Living In: Dover, Delaware, USA

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Reviewed: Oct. 7, 2008

simply fantastic! I saw that a lot of people found that the cream cheese baked out to be a topping instead of a filling...but I used two pastry bags to move things along in a neat way. First put a little of the pumpkin mix....then a dab of the cream cheese filling (there will be pleanty left over so you can go heavy on it...it makes the muffin super moist) and then when you put more pumpkin mix on top its okay if it doesn't cover the filling completely, it'll bake out just fine. I doubled up on the recipie and gave it out as a warming fall gift to family and friends...they're begging for more!

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smitten_kitten

Cooking Level: Expert

Home Town: Elmont, New York, USA

Living In: Port Washington, New York, USA

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Reviewed: Sep. 29, 2008

I made these for a bake sale at my husband's work, and they were wonderful!!!! I especially like the way the cream cheese mix puffs up through the topping--very pretty. The batter made enough for 24 muffins, but I had to make extra topping because I used enough to completely cover each muffin. I also added an extra block of cream cheese to that mixture because it seemed very watery with just one. The extra cheese yielded enough cream cheese mix to put a generous dollop on each muffin. I'm not sure I would have had enough for all 24 otherwise. Other than the extra cream cheese, I didn't change a thing because I don't think it's fair to do so and then rate the original recipe. Even without making changes suggested by other users, these were yummy!!! They will definitely be a fall staple in our house.

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CARANICOLE154

Cooking Level: Intermediate

Home Town: Jeffersonville, Indiana, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 24, 2008

Nice and easy recipe. Keeping in mind the changes that others noted-I wanted to see if I'd like it as written. I did...BUT...Next time I will use less cinnamon. I will double the cream cheese mixture- it seemed to disappear into the muffin. I will use brown sugar in place of all the white sugar. I will use LESS sugar. I will use a bit more pumpkin. I will try pumpkin pie spice in place or in addition to cinnamon.

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EVEMURILLO

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 18, 2008

I thought this recipe was pretty good.. the only thing i had a problem with was the streusel topping. Because the filling wasnt exactly a filling and kind of sat on top.. the streusel slid off the top of the cream cheese and puddled around the rim of the muffin. I'll probably make these again but next time i would use less butter with the steusel topping and add a little more spice to the muffins (nutmeg/ginger)

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brittnay:)

Cooking Level: Intermediate

Home Town: Bellevue, Nebraska, USA

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Reviewed: Aug. 29, 2008

Holy Pumpkin, Cream cheese goodness! I used a ziploc bag w/ the corner cut off to get the filling into the middle of the muffins. They were gone in 2 days!

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