Pumpkin Cream Cheese Muffins

Reviews

• "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.)"

  By WriterNat on December 02, 2007 | 526442

• "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."

  By Canadian_in_the_Bay on November 16, 2007 | 516543

• "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 =)"

  By Mary Scheffert on October 07, 2010 | 1152868

• "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!!"

  By TnuSami on October 18, 2006 | 324427

• "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!"

  By Jade #3 on February 22, 2013 | 1368813

• "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."

  By Mrs_robato on December 31, 2012 | 1356582

• "I give these 10 stars! They really were amazing I made them twice already!"

  By ansimonis on December 15, 2012 | 1353257

• "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."

  By gingerriss on November 15, 2012 | 1347579

• "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."

  By bmcnichol on October 30, 2012 | 1344402

• "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!!"

  By sgoldhawk on October 17, 2012 | 1341105

• "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."

  By Hillery222 on September 24, 2012 | 1334767

• "Absolutely delicious!!! Will make this again and again!!"

  By Kl0521 on September 09, 2012 | 1331219

• "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."

  By kelsharitt on November 29, 2010 | 1168144

• "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."

  By KoreanSPICEissooonice on November 21, 2009 | 993173

• "Yum, yum, yum, yum, YUMM!!! Awesome muffins! My cream cheese mixture was a little too thin and didn't sink into the muffin batter, but rather spread out overtop and I was a little worried, but they still came out wonderful, moist, delicious, and crunchy on top. DEFINITELY will be making these again and again!!"

  By Swan Valley Tammi on November 10, 2009 | 986890

• "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!!!"

  By Japanese Delight on October 29, 2009 | 979197

• "I made as is except halved the recipe making only 9 muffins. At first I didn't think these were sweet enough for my taste but changed my mind after eating one at room temp. I posted a picture of my muffins. I love the way these look with the cream cheese and topping."

  By *Huntergirl* on October 19, 2009 | 972632

• "Just ate 2 right out of the oven - couldn't help myself! Cut sugar down to 1 1/4 cups, used egg beaters & still Great! Thank you very much for sharing."

  By Chef SEvans on October 05, 2009 | 962994

• "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!"

  By runningirl on December 03, 2008 | 759365
• By 833866 on October 20, 2008 | 730583