These are incredibly delicious pumpkin muffins filled with a sweet cream cheese filling, then topped with a crumbly pecan and cinnamon topping.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
WOW! These muffins are terrific. I didn't even use the egg (don't usually have them around) and they were still delicious. Thanks! - 16 Jul 2012
These are really great muffins! The cream cheese centre and the crumbly top make them unforgettable! Very happy with them! - 21 Jan 2011
Okay Ya'll, I've made these muffins a few times now, and I think I've got my final version. First, when you soften the cream cheese, do not beat until creamy. It should still be fairly stiff when you add the remaining ingredients. Also, don't mix it thoroughly. If you still have little "globs" of cream cheese floating around, it's perfect. It should be the consistency of a thick sour cream. The first time I made it, I beat it thoroughly smooth and ended up with soup! On the actual muffins, if you use white sugar, you get a lighter muffin, brown sugar makes a heavier muffin (go with what you like best). I added 1 tsp of pumpkin pie spice in addition to the cinnamon. The batter is thick, but it works if you only fill the muffin cups 2/3 full. I always get at least 24 muffins with this recipe. Last, the cream cheese mixture makes a cheesecake topping on the muffin, not a filling. I liked this recipe alot better once I realized that! (Especially since I really like cheesecake) Make sure you put in indent with a teaspoon on top of muffin batter before you top it with cream cheese mixture. You end up with cheesecake spread evenly over the top! This recipe is very good, the cream cheese mixture was the only thing I had difficulty with. But now, it's all goooooood. - 13 Nov 2005 (Review from Allrecipes US | Canada)