I did not have a good experience with these. First of all, I think it's odd that it calls for white sugar and not brown sugar in a pumpkin dessert recipe. Also, olive oil in a dessert?? I did substitute 1/2 c brown sugar for 1 c of the white sugar. I filled the cupcake papers 1/2 full with batter (alarmingly thick!) made an indentation for the cream cheese filling, then put a dollop of batter on top of the cream cheese. They looked great when they came out, but it took about 20 extra minutes to bake them, and then I found they burned on the bottom and were almost rock hard. I, like another reviewer, ended up just pulling off the top 1/4 of the muffin w/ the cream cheese and streusel. Also, from what I could taste these were quite bland. If I were to make these again I would use more brown sugar than white, use only brown sugar in the streusel topping, add some more spices and use vegetable or canola oil instead of olive oil.
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I did not have a good experience with these. First of all, I think it's odd that it calls for...