Oh, yum. Exactly what I had in mind, with a few minor changes! I substituted 3/4 c. of the white flour with wheat flour. I also used 1 and 1/2 tsp. of a popular home kitchen's cinnamon & spice mixture in place of the cinnamon and nutmeg in the recipe. Reduced fat cream cheese as well. As far as the swirl goes: I poured about 1 inch of pumkin batter on the bottom and then about 1/3 of the cream cheese mix over it and swirled that. Then poured half the remaining pumpkin batter on top of that, then 1/2 cream cheese, swirled and repeated. Basically, trying to avoid one thick layer of cream cheese in the middle and putting just enough on top to create a nice swirl. It turned out wonderful! Next time, I might try reducing the butter to avoid the extra fat & calories.
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Oh, yum. Exactly what I had in mind, with a few minor changes! I substituted 3/4 c. of the...