By spatchcock on October 30, 2003
Photo by *Huntergirl*
Photo by *Huntergirl*
"Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below)."
Serving Size: 1 (1744 g)
Servings Per Recipe: 1
"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.)"
"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 =)"
"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!!"
"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!"
"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!"
"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."
"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."
"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!!"
"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."
"Absolutely delicious!!! Will make this again and again!!"
"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."
"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."
"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!!"
"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!!!"
"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."
"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."
"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!"