30 Reviews

Our family loves baking muffins. We must bake at least two batches a week. The cream cheese part of the muffin has a delicious cheese danish taste. The muffins were a bit dense for us. We knew it would be, the batter was extremely thick.

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Theresa787 December 12, 2013

I made this recipe last night for the first time. After searching many other recipes for muffins this is the one I liked most. I did change some of the ingredients to my liking and this is my version. The streusel topping was so good I didn't change anything other then to add more<br/>chopped pecans to it ( I love nuts!) I toasted a full cup of pecans on a cookie sheet for 8 mins<br/>and not 10 mins as mention but think 5-6 mins would be best, nuts can burn so fast. Next the cream cheese filling was okay because it seem to disappear when baked and I did it exactly the way the recipe said too. I think if you keep it a little thicker and add it on top of a smaller<br/>amount of pumpkin filling and then cover it with more pumpkin filling where you don't see the<br/>cream cheese it might not disappear into the pumpkin. I use extra-large eggs all the time so maybe a smaller egg or more cream cheese. Last the muffin batter I increased flour to 3 cups,<br/>decreased sugar to 1 1/2 cups (way to sweet to my liking, next time I may only use 1 cup). I like spice so to the 2 tsps. of cinnamon I added 1 tsp of pumpkin spice too. I also increased the pumpkin to 2 cups and I used homemade roasted pumpkin I baked and pureed after Halloween and last I increased and used canola oil up to 1/2 cup. After all my changes they came out delicious and moist and for me I like a lot of spice, nuts and not a lot of sweetness.<br/>I got 24 muffins from this recipe with my changes. Some reviews I read left off the streusel<br/>topping for possibly a healthier version but in my opinion that's what makes them so darn good! One more thing I forgot to mention I also added a 1/2 cup each of pecans and raisins<br/>to the batter. To die for!!!

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Jan C. November 17, 2013

AMAZING!!! Everyone is raving over them. They are a little labor intensive compared to a lot of muffin recipes but they are so worth it. I made them exactly as written (even the olive oil!) and they turned out beautifully. I got 22 lovely sized muffins with no shortage of any layer. I all ready have request to make them again next week. Fantastic! UPDATED: I've made these twice now. They definitely take me a good 45-60 minutes to prepare before baking. I got 23 muffins the second time.

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Marg (CaymanDesigns) October 31, 2013

Very pumpkin-y and delicious. My very picky children can't get enough of these. Yum!

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Amy loves to bake October 24, 2013

These muffins are awesome! And they smell better when they are baking than anything that I have made in a long long time. Both my son and I were "yumming" the whole time that they were baking.
We did share one after they came out of the oven because it wasn't too long until dinner ...or I would have just skipped dinner and had muffins!

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Jade #3 February 22, 2013

Ok maybe I did something wrong here but it was gross. I felt the cream cheese was to thin and the batter tastes like a wet pumpkin napkin.

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gingerriss November 15, 2012

I made these last night.. they were really good. My daughter thought the cream cheese part was a bit too tart for her so next time I will maybe add some icing sugar or some vanilla to make it less tart. I will definately make these again!! I brought them to work and they dissappeared quickly. I will be putting this one into the family recipe book for sure!!

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sgoldhawk October 17, 2012

Way too much vanilla in the cream cheese. Cut this in half at least. Batter was supper thick. Turned out too dry. I would cut the cooking time back a little bit. A lot of work, might not be worth the effort.

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Hillery222 September 24, 2012

These are quick and easy to make considering how spectacular they appear. Got great reviews from eveyone at work. Next time I will use real sugar rather than the substitute stuff because it gave my batch a funny taste that only I seem to have noticed.

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kelsharitt November 29, 2010

These were very good. I didn't use the nuts at all because I didn't have any on hand. I probably would have liked them better if I had. They weren't too sweet like I thought they might be. Also, my batter made so much that I made 12 cupcakes and one bundt pan. We ate all the cupcakes in 2 days and I froze the bundt for later on. I gave 4 stars because they weren't the best pumpkin muffin I've EVER had...but still VERY good.

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KoreanSPICEissooonice November 21, 2009
Pumpkin Cream Cheese Muffins