Pumpkin Cream Cheese Muffins

It seems appropriate to post a pumpkin recipe on this...the last day of October.  This recipe yields 2 dozen muffins...enough for any and all who might want a wee treat today!  If you don't care to have the cream cheese surprise in the center of each muffin...just omit the filling. 

 
Filling:

• 8 oz. / 250 gr cream cheese
• 1 egg
• 3 tablespoons sugar

Muffins:

• 1 cup vegetable oil
• 1 1/2 cups white sugar
• 1/2 cup brown sugar, packed
• 4 eggs
• 2 cups pumpkin puree
• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon ginger

Topping:

• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/3 cup chopped pecans or walnuts

Directions:

1. For filling...combine cream cheese, sugar and egg in small bowl and mix well until smooth.
2. In large mixing bowl, combine oil and sugars.  
3. Add eggs, one at a time, beating well after each addition.
4. Mix in pumpkin puree.
5. Combine all the dry ingredients; add to batter and mix just until incorporated.
6. Grease muffin puns.
7. Put a spoonful of batter in the bottom of each muffin well (less than 1/3 full).
8. Drop a rounded teaspoon of cream cheese filling in the center of each muffin.
9. Top with remaining batter, spreading to cover cream cheese completely.
10. Sprinkle with crumb topping.
11. Bake at 350°F for 20-25 minutes.
12. Transfer to wire rack to cool.