This was the second pumpkin cream cheese muffin I have tried off this site and this recipe is definitely the superior one of the two. I scaled the batter down for 12 muffins and made filling for 9 (there was still plenty of cream cheese in each muffin). I also did away with the topping since I see muffin toppings as a useless source of calories. I used 1 cup all-purpose flour and 2/3 cup of whole wheat. I also increased the amount of pumpkin by three tbsps and reduced the amount of olive oil used by that same amount. Also, I used reduced fat cream cheese. Next time I may try cutting down on the sugar as these muffins are very sweet. Even with all these changes, this recipe made the best pumpkin muffins I have ever had. Thanks for the great recipe.
Wow - are these ever good! I only made a couple of changes -- added 2-3Tbsp of brown sugar to the cream cheese mixture (thought it might be too tangy on its own); added 1/4 c old-fashioned oats to the streusel mixture; reduced the sugar in the muffin batter to 1-1/2 c; and used canola oil (instead of olive oil). Toasting the pecans - in a small dry frying pan over low-to-medium heat - really made the nuts tasty. The recipe made 24 regular sized muffins. They rose beautifully, and made the whole house smell wonderful. I let them cool a little before trying one -- delicious! I will make these again - thanks for posting! -M =)
Oh my gosh, these were incredible! I made these for my parents on Thanksgiving and Mom (who doesn't even bake) asked for the recipe!And I didn't even make the topping! I also cut the sugar in the batter down to about 1.5 cups, I used all white flour, and I used canola oil instead of olive oil because I only had extra virgin and that just seemed wrong. This recipe is fairly easy and no-fuss, and I will definitely be making these again! (PS -- my husband wants me to use more vanilla in the cream cheese filling next time, but I thought it was fine as-is.)
Absolutely delicious!!! Will make this again and again!!
I made these today and cut back on the sugar. I think the recipe could use more pumpkin but not sure how much. I didn't get a real good pumpkin flavor from these. I used a cup of sugar for the batter and that was sweet enough.
I give these 10 stars! They really were amazing I made them twice already!
These are solid muffins. I didn't add the topping. I used a cup of sugar and 1/2 cup of splenda. I also used canola oil as that is all I buy. I also ran out of cinnamon so I used pumpkin pie spice. I got 16 muffins but I think I filled mine a bit high. We all enjoyed these.
Reeeheeeeheeeally delicous!!!At first I made them without the topping because I burned the nuts and was too lazy to toast another batch, so I made the first half with the cream cheese topping only. They didn't look very pretty (and I was taking them to a brunch) so I made the second half with the struesel topping and they looked much much prettier(and tastier!). I may make these muffins sometime even without the struesel and cream cheese because pumpkin muffin was so yummy by it self (and would be rather low fat). I had about 3 tablespoons of cream cheese mix left so I just spooned it in a muffin liner and baked it with the muffins and now I have one mini cheesecake for later!! Anyways, these turned out to be a hit at the brunch, my neighbors and my sister!!! Thanks you very much!!!
LOVED these! I needed to use up some left over pumpkin from the Thanksgiving holiday--these were a hit with my family as well as my friends at work. Very moist. Not crumbly. Even on day 2! Very tasty! I am not a fan of nuts so I substituted granola for the pecans in the topping. It worked out great. This is a keeper!
I made up a batch and took a couple of warm ones to my DH and he kept repeating "Wow!!" in between bites... :) I used 1/3 reduced fat cream cheese and subbed walnuts for the pecans. It made 24 muffins for us. The kids loved them, too!! Thank you!!