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Showing 1-4 of 4
on November 05, 2009
Yum! I added about a teaspoon of lemon zest to the wet ingredients (before mixing them with the dry ingredients). The slight extra "tang" was wonderful.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 20, 2009
I made these as mini muffins (48 ct) 4 days ago and took them to a party. They were all gobbled up within 2 hours! But, they weren't quite sweet enough for my taste, so I made them again. Added 1/2 cup more brown sugar, an extra 1/4 tsp each of the spices, and put some cinnamon sugar in with the cream cheese. Oh boy, now they are just to die for! I put a pecan half on each of the mini muffins, which helped to keep the cream cheese from being too gooey on top, and baked them at 350F for 16 and a half minutes. Just delightful. Thank you so much for sharing this wonderful seasonal recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Kate #2
on April 22, 2008
Very nice flavor. Texture was quite 'stodgy', which I guess is the pumpkin. I made my own pumpkin puree, as tinned puree isn't available here in New Zealand. The other thing I did differently was, once the flour mixture and oil were added to the egg mixture, I mixed by hand rather than with the beater, as I was afraid of over mixing. I used golden syrup instead of maple syrup, which worked nicely. The filling really makes these muffins something special. I got 10 average sized muffins. Very yummy!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #438326
on April 19, 2008
These had a super delicious flavor. Unfortunately I had a few changes. I had scooped all of the batter into muffin tins (mine made 15) when I realized that I'd omitted the milk. (I had been thinking that the batter seemed really thick!) I probably could have scraped it back into the bowl and added the milk, but I have kids & have no time for that nonsense. :) Also, I used leftover cream cheese frosting (recipe 6536) instead of the maple mixture listed here. Next time I would push the cream cheese into the batter a bit more so it's more like a filling and less like a melty glazy goo on top. I'm not sure if it ran over the top instead of sinking in as filling because I forgot the milk and the batter was too dense or because it was a different cream cheese mixture... but really I don't care. It tastes delicious! My neighbor was over and she gave two thumbs up also. This is well worth making & I wish I'd doubled the recipe. Yum!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1191 g)
Servings Per Recipe: 1