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Pumpkin Cream Cheese Muffins
October 29, 2001

These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) I'd make them again, but here's how I'd fine-tune the recipe: In the streusel, I'd use a little less flour, a bit more butter, and a bit of brown sugar. Would also kick up the muffin's spiciness by adding some nutmeg to the batter. And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. Finally, these muffins are really not "cream cheese FILLED." Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel. Next time I may try adding a touch of flour to the cheese mixture and put more than 1 T. of the mixture in each muffin (Got leftover cheese mixture? Use it to make an individual-sized cheesecake "tart." I did and it was yummy and very cute!)

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