Cream Cheese Pumpkin Muffins 1 package (8 ounces) cream cheese, softened 1 egg 1 tablespoon sugar MUFFIN: 2-1/4 cups all-purpose flour 3 teaspoons p

Cream Cheese Pumpkin Muffins

1 package (8 ounces) cream cheese, softened
1 egg
1 tablespoon sugar

MUFFIN:
2-1/4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
24 pecan halves, optional

Directions

For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.

Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.

Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen