Reviewed: Apr. 18, 2012

This is a good recipe. I used a few different ingredients and my muffins came out moist and delicious. I used 2/3 cups of turbinado sugar. I used 2 1/2 cups of organic pastry flour. I used 1 teaspon of ginger. 3/4 teaspon of nutmeg. I also added pecans to the batter. I reduced sugar alot. I did use eggs or oil. I used 1/3 cup of applesauce instead of oil.

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Reviewer:

Roxi

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Jacksonville, Florida, USA

Reviewed: Mar. 30, 2012

I just made these and ate one warm. They taste good but not great. I made 12 in regular muffin pan with cupcake papers and 24 mini muffins without paper liners. Just took them out so don't know how well they will come out of the pan. The cream cheese is part of the topping and kind of disappears which was disappointing to me. I had a lot of the cheese mixture leftover and ended up throwing it out. I might try these again but with some tweaking. I should have made indentation in batter before adding cheese mixture like someone said in another review. I think my biggest mistake was not reading all the reviews before I started.

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Reviewer:

olsunshine

Reviewed: Feb. 18, 2012

these were vey good and easy to make. I tried to make a well in the muffin to put the filling in but it would close up before I could get the filling there. Still it made a very nice layer on the top under the crunchy topping.

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Reviewer:

sophia54

Reviewed: Feb. 15, 2012

I am getting ready to try these, has anyone tried using applesauce to substitute for the oil? How did it work; were they too dense?

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Reviewer:

mlmorelli

Reviewed: Jan. 16, 2012

Easy to make. Stayed moist. And above all else, even non-pumpkin lovers, loved it :)

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Reviewer:

muddyh2os

Cooking Level: Beginning

Home Town: Tunkhannock, Pennsylvania, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Jan. 16, 2012

A huge hit every time! I like to use fresh pumpkin for a less-intense pumpkin taste. I also will sometimes double the cream cheese & streusel topping!

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Reviewer:

Annie

Cooking Level: Intermediate

Home Town: Great Bend, Kansas, USA

Reviewed: Dec. 22, 2011

These are amazing I did not change a thing about this recipe. My husband and kids loved them. They were gone in one day! Will most definately be making these again!

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Reviewer:

Mandy

Reviewed: Dec. 21, 2011

I made these as written and thought they were just okay. They were a bit too dry and I could barely taste the pumpkin flavor. I was hoping for a yummy moist pumpkin muffin and these were not even close. If I ever made these again, I would add the whole can of pumpkin and a bit more oil, add some pumpkin pie spice, and add white sugar to the cream cheese mixture instead of the brown sugar. I wanted to see the nice color contrast of the cheese with the pumpkin color and there was none with the brown sugar added mixture. The recipe says to try and not let it hit the muffin liner, but I say just load it on because the more cheese you add, the better the taste.

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