Kate's Pumpkin/Cream Cheese Muffins

My friend, Kate, brought delicious pumpkin muffins to share on our road trip to the flea market that I wrote about here. They tasted so good! I am going to share the recipe here, since she doesn't have a blog. If she did have a blog it would be a great one, because she does fabulous house projects, decorates beautifully, and is one of my most creative friends. I mean, really...who buys a shopping cart at a flea market to use for supplies in their craft/work room??? Yeah, Kate does. That's how she thinks. Genius idea.

So here is her recipe for pumpkin muffins. I think they are even better the 2nd day--if you have any left! This recipe makes 24 muffins.

Kate's Pumpkin/Cream Cheese Muffins
filling:
8 oz cream cheese
1 egg
3 T. sugar
Mix above ingredients and set aside.

topping:
5 T. sugar
1/2 c. flour
1/4 c. chopped pecans
3 T. melted butter
1/2 t. cinnamon
Mix above ingredients and set aside.

muffin batter:
2 c. flour
2 1/4. c. sugar
1/2 t. salt
2 t. baking powder
1/4 t. baking soda
2 t. cinnamon
Mix above ingredients and set aside.

2 eggs, slightly beaten
1 can pumpkin
1/3 c. oil
1/2 t. vanilla
Mix above ingredients and set aside.

Make a well in the center of the flour mixture. Pour the pumpkin mixture into the well and mix with a fork until just moistened. Evenly divide HALF the batter among 24 (sprayed) muffin cups. Place 2 t. of cream cheese filling in the center of each cup, then fill with remaining batter. Sprinkle the pecan topping over the top of each muffin and bake 20-25 minutes at 375 degrees. Cool on wire racks.