Cream Cheese Pumpkin Muffins

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

1. 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.
2. 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.
3. Bake at 350u0b0 for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

cream cheese, egg, sugar, flour, pumpkin pie spice, baking soda, salt, eggs, sugar, pumpkin, canola oil, pecan

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