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Pumpkin Cream Cheese Muffins
October 21, 2009

Please read the one, two and three star reviews - I found my experience with these muffins to be the same! While I wouldn't call them a failure, they didn't deliver the exceptional results I was expecting from them either. To address a few issues: olive oil is very well-suited for this recipe, so it is not a mistake or something weird. Extra-virgin olive oil, however, is generally NOT suitable for baking because its flavor is too strong. "Pure" or "light" olive oil should be used here. In addition to the cinnamon I also added a teaspoon of pumpkin pie spice but it did little to give these the flavor boost I had hoped for. As for the "filling," which really is a topping, I increased the brown sugar to 1/3 cup and was glad I did. Similar recipes call for 1/3-1/2 cup sugar as opposed to this recipe's mere 3 T. But the "filling" was a disappointment, not making the statement I had hoped for or expected. Summing it up, these were a fairly flavorless muffin with a barely noticeable cream cheese topping. The recipe made 24 acceptable, but not outstanding muffins.

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