Here's my take:
- I used peanut butter for the nut butter, but I think the author's preferred almond butter would be much better. Peanut butter is too strong and really overwhelmed the pumpkin.
- For the filling I used molasses instead of maple syrup. I wished I'd used the sweeter maple syrup because the recipe is not very sweet.
- My filling kind of disappeared when it was cooked, leaving the middle a little empty. I'm not sure why. Any ideas?
- Mainly from laziness I skipped the strudel topping and just sprinkled Sugar in the Raw on top. I know the pumpkin seeds are healthy, but I feel fine about saving myself some time - making a muffin with filling was enough steps for me.