Reviewed: May 22, 2012

This is really good! I made the cream cheese mixture and the pumpkin mixture according to the recipe. However, I made them into muffins/cupcakes. I lined the muffin pans with liners then put a tbsp of pumpkin in the bottom of each liner. Then took the cream cheese mixture and put a tbsp of each then topped with a teaspoon of pumpkin mixture. I swirled it with a knife and baked at 350 for 22 minutes like another reviewer suggested. They came out perfectly done and SO MOIST!! There's only a hint of cream cheese flavor but it's delicious! There was a little bit of the cream cheese mixture left over. I got 17 muffins. Try it like this and you will not be disappointed!!

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Reviewer:

Marionette84

Reviewed: Apr. 5, 2012

This was very tasty. I would probably give the taste 5 stars but the method of swirling seemed a little off. I'd probably reserve more than 2 cups of pumpkin mixture next time for the top. Or do it in layers. Otherwise the cream cheese mixture is too concentrated and difficult to swirl. Very yummy though!

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Reviewer:

Xela

Reviewed: Mar. 16, 2012

The first time I made this I thought the cream cheese mixture was a little too runny and didn't hold up the top layer. The second time I used a smaller egg and it was perfect. Delicious!

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Reviewer:

allison0004

Cooking Level: Intermediate

Home Town: Manton, Michigan, USA

Living In: Waterloo, Iowa, USA

Reviewed: Feb. 27, 2012

I made this for my co-workers and they couldn't get enough. I added a little more pumpkin which made it very moist!

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Reviewer:

Kimm13

Reviewed: Dec. 5, 2011

After reading the reviews for this recipe, I decided that I would follow the recipe with these adjustments only because they were the flaws constantly mentioned in the reviews. I doubled the cream cheese recipe. Also I ommitted the two spice ingredients listed and just replaced that amount with pumpkin pie spice and cooked the recipe for exactly 70 min. but I used two foil 8inch by 3 7/8 inch pans. The bread was absolutely perfectand needs no tweaking after these adjustments! If anyone knows Whole Foods pumpkin cream cheese swirl muffins, this bread taste just like it after these adjustments. One word...YUUUUMMMMMMMY!

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Reviewer:

marisolturn

Reviewed: Nov. 29, 2011

Delicious; made it exactly as the recipe directs. Keeper.

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Reviewer:

Beth in St. Louis

Cooking Level: Expert

Home Town: Greenville, Illinois, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Nov. 27, 2011

This bread is our newest family fav. I did make a couple alterations though...I added 1/8 cup flour to the cream cheese mix because it seemed to liquidy...I used a whole can (15 oz) pumpkin and 2 cups flour, and added 1/2 tsp each ground cloves and ginger for extra spice. I used a piping bag for the cream cheese mixture, piped a little in the bottom of the muffin cup, halfway through the muffin, and topped with a little more for decoration. This made 2 dozen regular size muffins and they go sooooo quick.

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Reviewer:

Chelle

Reviewed: Nov. 19, 2011

This was AWFUL!!!! The cheese mixture tasted way too "eggy" and the bread was too wet and heavy. Annoyed that I doubled the recipe thinking it would be delish!

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Reviewer:

glitterkitty

Reviewed: Nov. 5, 2011

Cooking up a storm for Christmas ~ Made this bread for the freezer, so only tried a small amount that had broken from the side but it was delicious. I baked in one of those cardboard bundt pans from sur la table, for a total of 60 minutes. I did double the quantity of spices. Great easy recipe.

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Reviewer:

apple.strudel

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Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Oct. 16, 2011

good bread! my only change was to add mini chocolate chips to the pumpkin batter, because, in my humble opinion.... there are few pumpkin desserts that cannot be improved with chocolate chips!! :)

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