Pumpkin Cream Cheese Muffins

Cream Cheese Filling:
1-8oz. pkg.cream cheese
1 egg
1 tsp. vanilla
3 tsp. brown sugar

Streusel Topping:
4 1/2 T. flour
5 T. sugar
3/4 tsp. ground cinnamon
3 T. butter
3 T. chopped pecans

Batter:
2 1/2 C. flour
2 C. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 1/3 C. canned pumpkin
1/3 C. oil
2 tsp. vanilla

Filling:
In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

Streusel topping:
In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

Muffin batter:
In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Add eggs, pumpkin, oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture into center of the batter.

Bake @ 375 degrees* for 20 - 25 minutes.