Pumpkin Cream Cheese Muffins

These pumpkin muffins are made extra-special with a vanilla cream cheese filling and delicious streusel topping. Serve these muffins at any fall breakfast, or take some to work for friends and coworkers to enjoy.

Pumpkin Cream Cheese Muffins

***Filling** *
8 ounces regular or reduced fat cream cheese (Neufchatel) , room temperature
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla

***Muffins** *
2 2/3 cups all-purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup Canola oil
2 teaspoons vanilla

***Topping** *
1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons soft butter
2 to 3 tablespoons chopped walnuts, pecans, or hazelnuts

Line 18 muffin cups with paper baking cups or grease and flour the muffin cups.
Heat oven to 375°.

Filling: In a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.

Muffins: In a large mixing bowl, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and pumpkin pie spice. Add eggs, pumpkin, oil, and 2 teaspoons vanilla. Beat until well blended. Topping: In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter, and nuts. Work together with a fork or fingers.

Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full. Sprinkle muffins with streusel topping. Bake for 20 to 25 minutes, until firm.

Makes 16 to 18 pumpkin muffins.