This was one of the better recipes for the actual pumpkin batter. Similar to other members, I also had a hard time with the cream cheese filling. I added 1/2 teaspoon of guar gum to help thicken it up. I also added 1 tsp of ground ginger to the batter and 1/2 tsp to the topping. I substituted 1 cup of splenda for baking for 1 cup of the sugar. I also added 1/3 cup of apple sauce and only 1 tablespoon of olive oil to reduce the fat in the recipe. To make the cream cheese more of a filling than a topping, I filled the muffin cups, poked a hole in the center, and then added the filling.
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This was one of the better recipes for the actual pumpkin batter. Similar to other members, I...