Pumpkin Cream Cheese Muffins

Ingredients

• 18 muffins (depending on size of tin)
• 1 (8 ounce) package cream cheese
• 1 egg
• 1 tsp vanilla
• 3 tbsp brown sugar
• 4 1⁄2 tbsp flour
• 5 tbsp white sugar
• 3⁄4 tsp cinnamon
• 3 tbsp butter
• 3 tbsp chopped pecans
• 2 1⁄2 cups flour
• 2 cups white sugar
• 2 tsp baking powder
• 2 tsp cinnamon
• 1⁄2 tsp salt
• 2 eggs
• 1 1⁄3 cups canned pumpkin
• 1⁄3 cup olive oil
• 2 tsp vanilla extract

Directions

1. Preheat oven to 375°F. Grease and flour 18 muffin cups.
2. Filling: Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth. Set aside.
3. Streusel topping: Mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. 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 gradually incorporate eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Fill cups with pumpkin mixture until they're about 1/2 full. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. If you're using paper cups, try to keep cream cheese from touching the paper.
6. Sprinkle on the streusel topping. Bake at 375 degrees for 20 to 25 minutes.