Pumpkin Cheesecake Muffins

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 2 tablespoons sugar
• 2 tablespoons grated lemon peel
• 1 (14 ounce) packagepillsbury pumpkin quick bread mix
• 34 cup milk
• 2 tablespoons crisco vegetable oil
• 1 egg
• 3 tablespoons butter, melted
• 14 cup pecans, chopped

1. Heat oven to 350.
2. Spray muffin cups with no-stick spray.
3. Beat cream cheese in a medium mixing bowl with electric mixer until soft.
4. Add egg, sugar and lemon peel, beat until smooth.
5. Empty pumpkin bread mix into large bowl.
6. REMOVE 3/4 cup of the mix & set aside for topping.
7. Add milk, oil & egg to remaining mix in large bowl.
8. Stir until blended.
9. Fill each muffin cup with about 1/4 cup batter.
10. Make indentation in batterwith small measuring spoon sprayed with no-stick spray.
11. Put 1 heaping tablespoon cream cheese mixture in center of muffin.
12. Add melted butter to reserved dry mix.
13. Stir with fork until crumbly.
14. Add pecans.
15. Crumble about 1 tablespoon over each muffin.
16. Bake for 20 minutes.
17. Cool 10 minutes in pan, then remove & cool on baking rack.

cream cheese, egg, sugar, bread mix, milk, vegetable oil, egg, butter, pecans

Taken from www.food.com/recipe/pumpkin-cheesecake-muffins-334680 (may not work)