Cheesecake Pumpkin Muffins

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups canola oil
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 large egg
• 1 tablespoon all-purpose flour
• 2/3 cup chopped pecans
• 1/3 cup packed brown sugar
• 2 tablespoons sour cream

1. Preheat oven to 400u0b0. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
2. For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
3. For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

allpurpose, sugar, baking soda, baking powder, salt, ground cinnamon, eggs, solidpack pumpkin, canola oil, cream cheese, sugar, egg, flour, pecans, brown sugar, sour cream

Taken from www.tasteofhome.com/recipes/cheesecake-pumpkin-muffins/ (may not work)