I followed the directions exactly and these muffins turned out be be dense and lacking in flavor. They had an under baked texture although I made sure that a knife came out clean when the timer went off. I think that the large amount of cream cheese had something to do with the odd texture. For the amount of work these required, there are probably better pumpkin muffin recipes.
Pumpkin Streusel Muffins
Loula22 Posted: 11/01/13
Herbylakegirl Posted: 10/16/13
These are absolutely delicious! I did change the 3 cups flour to: 1 cup white flour, 1 cup whole wheat, and 1 cup oat bran flour....also splenda granular in place of the white sugar. Followed the rest and was very pleased with the results. Baking time was right on too. The pumpkin spice in the streusel topping really adds a nice touch. Could use double the streusel topping.
lmldunn Posted: 11/17/13
These were a little on the bland side. In addition to more pecan pie spice in the batter, mixing in the dry ingredients last would probably produce a better crumb. I found the instruction to mix dry ingredients before the pumpkin quite strange. The streusel topping would benefit from a pinch or two of salt (or use salted butter).
Mysstori Posted: 10/31/13
I made these last night and followed the recipe up until the streusel topping. I ran out of light brown sugar so I used dark brown. I know not a huge difference. But these were amazing. My mom took a bite and her eyes opened up wide. lol I brought them to work and they were a hit.