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I made it as stated but my kids said they couldn't taste the pumpkin at all so next time I made them I used half ww flour and half unbleached white flour and replaced about 1/4 c of the milk with olive oil for moistness they needed. Thanks great recipe.

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gefox3 January 18, 2013

All I can say is....WOW! These are amazing and exactly what I was looking for. I wanted a pumpkin muffin that was healthy and offered a lot of fiber, yet was also tasty and moist. The only difference I made was that I used oat bran instead of the All-Bran cereal (that's all I had on hand.) They turned out great, and next time I hope to have some walnuts for the top (I just sprinkled some oats on top instead.) For the cream cheese, instead of rolling into little balls, I cut 4 oz. of cream cheese into 24 equal-sized squares. I filled the muffin tins half ful with batter, put 2 squares on each muffin, then added the remaining batter on top. They turned out great, and thanks again for the recipe!!!

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peekoos November 15, 2009

Delicious! Cheesy, pumpkiney, and healthy too! I love the use of bran in this recipe for fibre, and the lovely combination of flavours! So nutritious!

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aliscott- February 13, 2009

Wonderful! I did substitute sucanat for the brown sugar, used a whole 15 oz can of pumpkin, and didn't sprinkle the additional sugar on top, and they were still delicious. I shared them at work and they loved them too! It's hard to eat just one though, so it's a good thing they're healthy!

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redneck naturalist December 13, 2008
Healthy Pumpkin Bran Cream Cheese Muffins