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Pumpkin Cream Cheese Muffins

Reviewed: Oct. 17, 2013
So here is my take on these muffins... They are pretty good if you make them as directed, but I made some changes that I think made them excellent! I like to eat muffins for breakfast, so I wanted to be able to at least pretend that they were healthy for me. I made the cream cheese filling as directed (with reduced fat cream cheese!), but skipped the streusel and ended up just sprinkling the tops with chopped pecans prior to baking. I also reduced the sugar to 1 1/2 cups and added 1 tsp pumpkin pie spice. This boosted the flavor and they still ended up plenty sweet. I also substituted half the oil for apple sauce. I encountered problems when trying to cover the filling with more batter. The filling ended up a bit runny, and the batter a bit thick. I solved this problem by deciding to swirl the filling with the top layer of batter. They looked a little messy prior to baking, but came out with a lovely marbled/swirl look. They taste wonderful too!
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