Pumpkin Cream Cheese Muffins

The recipe said these would have a cream cheese filling, but instead they have baked on cream cheese frosting. No worries - it's ALL good! The recipe said it would make 18 muffins; I made closer to 24. I do think that I could have mixed up just a little more of the streusel topping, but all in all, these turned out great!

Ingredients
8 oz package cream cheese
1 egg
1 t. vanilla extract
3 T. brown sugar

4 1/2 T. flour
5 T. white sugar
3/4 t. ground cinnamon
3 T. butter
3 T. chopped pecans

2 1/2 c. all-purpose flour
2 c. white sugar
2 t. baking powder
2 t. ground cinnamon
1/2 t. salt
2 eggs
1 1/3 c. canned pumpkin
1/3 c. olive oil
2 t. vanilla

Directions

1. Preheat oven to 375 degrees. Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.  The batter will be VERY thick.
5. Place pumpkin mixture in muffin cups about 1/2 full.  Put a little indent in the top of the muffin batter with a teaspoon, then add one tablespoon of the cream cheese mixture right in the middle of the batter.  Sprinkle on the streusel topping.
6. Bake at 375 degrees for 20 to 25 minutes.