Pumpkin Cream Cheese Muffins

makes 2 dozen

filling:
1 package (8oz) 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 (i don't use)

 for the filling in a small bowl, beat the cream cheese, egg and sugar until smooth then set it aside. In a large bowl combine flour pumpkin pie spice, baking soda, & salt. in another small bowl beat the eggs, sugar, pumpkin and oil. Then stir them in with the dry ingredients in the large bowl. Mix just until moistened.

divide half the batter into 24 greased or paper lined muffin cups.Drop filling by the teaspoonfuls over the batter. top with remaining batter. place a pecan on each muffin if you use them.

bake at 350 for 20 - 22 minutes or until the toothpick comes out clean. Cool for 5 minutes before removing from pans to the cooling racks.