I give this recipe four stars, as I heavily modified it. In the batter, I used half whole wheat flour, half all purpose flour, 1.5 cups instead of 2 cups of white sugar, used a whole can of pumpkin instead of 1 1/3 cups, and added 1/4 t. nutmeg, 1/8 t. ginger, 1/2 t. extra cinnamon and 1/8 t. cloves. I also used 2 egg substitutes (1/4 c. applesauce plus 1/4 t. baking soda for lightness per egg) and 1/4 cup of apple sauce plus 1 T. of oil of canola oil. I made HUGE muffins, so this recipe gave me 12 REALLY BIG muffins. For the streusel topping, I melted the butter instead of just adding it in, did not use nuts (as I did not have any), and used brown sugar instead of white sugar. The muffins are great!
For the cream cheese filling, I did not use an egg, as I did not want it to be soupy. And be sure not to beat it until it is creamy. A few lumps are what you want. In the cream cheese filling, I used brown sugar instead of white sugar. I made my muffins by layering them. Some batter on the bottom, then cream cheese, some more batter, then the streusel topping. I also did not have any muffin cups, so I just greased and floured my pan REALLY well (be sure to grease and flour them heavily, otherwise they will stick). I baked my muffins at 350 degrees for 30 minutes or so. I'm not totally sure though, as I pulled them out of the oven when they looked cooked. Next time, I would double the cream cheese filling and the streusel topping.
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I give this recipe four stars, as I heavily modified it. In the batter, I used half whole...