Reviewer:

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Mar. 16, 2013

This was my first time making these and I won't make them again. I'm not a beginner baker so I didn't mess up the recipe or anything I was just disappointed with the final flavor. They were a little bland . I'll try a different recipe next time.

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Reviewer:

ChefSteph

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

Reviewed: Feb. 24, 2013

Maybe the best muffin I ever made.They completley dissapeared.A few small changes.First I halved the sugar & replaced it with stevia.Cuts about 60 calories per muffin.Used 1 1/2 tsp. cinnamon & 1 1/2 tsp. pumpkin pie spice for muffin batter.As outhers have said the cream cheese mixture becomes more like a topping instead of a filling.Next time I will expermint a little more to make a thicker cream cheese.

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Reviewer:

candyman

Cooking Level: Expert

Reviewed: Nov. 28, 2012

Definitely needs more flavour. I even added 1/2 tsp nutmeg to the batter. When filling my muffin liners I put a medium scoop of batter then 1tbsp of my soupy cream cheese 'filling'.It spread out all over the batter. Then i added 1 more tbsp of muffin batter on top of the cream cheese. They baked up ok. the filling kind of disappeared. I think i'll try a different muffin recipe next time.

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Reviewer:

MELLYJANE

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Oct. 29, 2012

This recipe was far too much work and lacked the zing of cream cheese. I wouldn't make it again.

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Reviewer:

Mrs. Rabbit

Reviewed: Oct. 24, 2012

These are great. I made with Neufchatel cheese (1/3 of the fat instead of the cream cheese) and I cut the sugar totally in half.. and they were still yum! I only baked them for 20 mins. They came out so moist and delicious. I also omitted the pecans from the streusel topping and adding brown sugar instead. Delicious.

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Reviewer:

mainermom

Cooking Level: Intermediate

Reviewed: Oct. 23, 2012

I made this for a bake sale and I had people coming back asking if I had more.... I did add more of the cream cheese filling to the muffins than it called for but they were more moist and delicious.

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Reviewer:

Erin

Reviewed: Oct. 20, 2012

I thought it was excellent. I have always been off whenever I measure my ingredients, and the good part was that there was lax with how much you could skimp/splurge on the ingredients without totally ruining the recipe. Great since I am a relatively beginner baker. I will definitely make again. C:

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Reviewer:

Brownpocky

Reviewed: Oct. 19, 2012

I used 1.5 cups of sugar and it was still too sweet. I would use a bit more pumpkin. Missing something, but not sure what...

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Reviewer:

fatneko

Reviewed: Oct. 18, 2012

These are incredibly moist and wonderful! My daughter picked this recipe out among a few I'd found on allrecipes.com, and it's definitely a winner. The first time I made them I made them just as the recipe states. They were awesome! Then I made them as mini-muffins. I suggest that you use a frosting bag and pipe the cream cheese filling into them instead of trying to put it on the mini-muffins by hand. I did add a few more spices (cardomom, cloves, allspice, ginger and extra cinnamon) but that's just me. Other changes I've enjoyed is putting more cream cheese filling in/on them - it's like a little cheesecake on top. Do NOT overbake. To make it easier, spray a little oil in the muffin papers to make the paper easier to remove when you're eating them. Since then, I've made these multiple times, and sometimes there's even some left to give to others!

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