One of my favorite parts about fall is that it's time again to make pumpkin flavored everything. Pumpkin pie, pumpkin bread, pumpkin cookies, pumpkin bars, maybe I made a dozen of these in my normal sized muffin cups but I think next time I might try upgrading at least a few to the mammoth jumbo size muffins. The normal sized ones were gone after only a few bites and I was left wanting more, more, more! I think they are close to the top of my list of new favorite desserts.
Quick & Dirty
Changes:
- Cut the recipe in half (9 servings) because that's how much pumpkin and cream cheese I had on hand, but I ended up getting 12 normal sized muffins out of it
- Added some pumpkin pie spice in addition to the cinnamon in the muffin batter
- Almost doubled the amount of brown sugar in the cream cheese filling as suggested in reviews
- Didn't add the pecans to the topping, usually not a huge nut fan in desserts
Yuminess:
- I think just making the pumpkin muffin by itself would be pretty tasty
- The addition of the cream cheese and streusel topping make these divine and decadent (this is definitely something worth spending the calories on)
- If you like pumpkin bread/cake/bars and you like cheesecake you will be in heaven with these
Sadness:
- They are a little bit of work, and trying to add the cream cheese to the middle of the muffin batter was kind of a pain. Next time I'm going to see if there's a better/different way to do this that still yields the same yummy results.
- As I mentioned, my smoke detectors starting going off after they were in the oven for almost exactly 20 minutes for some reason...I think they could've used a couple minutes longer but I was scared and pulled them out and shut off the oven.
- These were a big hit at work, I was sad that I didn't have a ton to give out to everyone!
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