2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon coriander
2 eggs, lightly beaten
2 cups granulated sugar
1 cup pumpkin
1/2 cup vegetable oil
1/2 teaspoon vanilla extract

Filling
6 ounces cream cheese, softened
1 egg
1 tablespoon granulated sugar

Topping
3/4 cup coconut
1/2 cup pecans, chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon

Combine flour, baking soda, cinnamon, salt and coriander in a bowl. Set aside.

In another bowl, mix eggs, sugar, pumpkin, oil and vanilla extract. Mix well. Mix in dry ingredients, stirring until moist.

Filling: Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping: Combine all topping ingredients together.

Spoon 1/2 batter into 24 greased muffin cups (cups should be filled half full). Spoon about 1 tablespoon of filling on top. Fill with remaining batter. Spread to edges. Sprinkle with topping. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick comes out clean. Transfer to rack to cool completely.