Pumpkin Cheesecake Muffins

Source: side of the box recipe from Pillsbury Pumpkin Quick Bread
Ease of Construction: Not too bad, except it’s kinda hard to cite a timeframe on this particular baking project because halfway through I realized that I was all out of plain, old white sugar and had to run to the store.  Pretty straight-forward recipe, though.
The “Oops” Factor: It’s kind of tough to tell from the photos, but about ten minutes out of the oven these puppies sank like there’s no tomorrow and I have no idea why!  Any ideas?
Flavor: While not the prettiest to look at, these muffins were quite awesome and I’d eagerly bake them again this season if it weren’t for so many other recipes that I still want to give a try!  The only addition that I could possibly suggest would be to consider some way to help flavor the cream cheese filling – granted, I did omit the small quantity of lemon peel from the recipe because I hate lemon and maybe that would’ve helped, but all in the same, maybe a little extra pumpkin spice or something?

Either way, still a quite tasty recipe – great for breakfast or in my case, a very late night snack!