Here is the best part. They have a cream cheese filling, which makes them wonderful! It also makes them not a quick fix as you have to freeze the cream cheese sugar mixture in a log two hours before baking. BUT, I did that the night before and made them for breakfast pretty quickly. Kids and husband alike loved them - even the college child who didn't get to try one until they were several days old. They also make a lot - 24 is a huge number of muffins for three people, which is why there were some left for the college girl when she came home.
I made mine by adapting this recipe from Annie's Eats. I only had one can of pumpkin on hand, which left me about a quarter of a cup short, so I added two extra tablespoons of oil to compensate for the lack of moisture, and they turned out great. Not a good substitution health wise, but it worked for taste. Also, you won't need all of the topping. I didn't use it all, and mine were still whitish on top unlike Annie's. If I had used a little less, I think it would have melted a bit more and been even better. There are some procedure pics after the break.
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