I made these muffins because of the dark brown sugar and spice combination. The spices were great and the muffins super moist. However, I was confused by the use of baking soda and no baking powder. Baking soda requires an acid in the recipe to work properly and I didn't see an acid listed in these ingredients-so I used 3/4 teaspoon of baking powder (more is required because the leavening power of baking soda is much greater than baking powder)and added 1/4 teaspoon baking soda. I increased the cream cheese to about 6 tablespoons, adding 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. I then put a very thin layer of batter into my muffin cups, added a dollop of the cream cheese, and covered with the rest of the batter-the filling stayed in the middle of the muffins this way. Finally, I added a streusel topping as others have suggested made with 1/3 cup brown sugar, 2 tablespoons flour, 1/4 teaspoon cinnamon, and 1 tablespoon butter because I wanted to add some more sweetness. I left off the sunflower seeds. The topping MADE the muffins and was definitely my favorite part. This produced 15, not 12, beautiful muffins, and, as I have found with all pumpkin bread recipes, the flavor improves the next day.
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I made these muffins because of the dark brown sugar and spice combination. The spices were...