Pumpkin Cream Cheese Muffins
I was expecting more from these muffins. They didn't taste much different from the blueberry muffins you bake from a Pillsbury package (minus the blueberries) or bland Cinnamon Toast Crunch cereal... that said, they were kind of tasteless.
The last "Cream cheese-filled pumpkin muffins recipe" I used turned out great, with the exception that the cream cheese "filling" was nothing more than scooping in a glob of cream cheese into the center of the muffin. It didn't taste bad, but I was looking for more of a smooth "filling" like in Starbucks's Cream Cheese-Filling Pumpkin Muffins.
I thought this recipe might have the solution for this "filling" I was trying to replicate, but no. Instead, the cream cheese "filling" in this recipe got baked in with the rest of the muffin, so there really wasn't any filling present in the muffins after they came out of the oven. I suspected that was going to happen when I saw how soupy the filling became after mixing in all the ingredients.
Even though the other recipe I tried had me eating a muffin that in it had a block of cream cheese, I liked it a lot better than this one.
The only spice this recipe calls for is cinnamon, while the other recipe I tried calls for cinnamon, nutmeg, allspice, ground cloves, pumpkin pie spice, and ginger. Talk about a big difference...
I like the streusel topping in this recipe, but that's about it.
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Oct. 15, 2011