Anonymous 2-11-2005

1 (8 ounce) package cream cheese

1 egg

1 teaspoon vanilla extract

3 tablespoons brown sugar

1/4 cup and 1 teaspoon all-purpose flour

1/4 cup and 1 tablespoon white sugar

3/4 teaspoon ground cinnamon

3 tablespoons butter

3 tablespoons chopped pecans

2-1/2 cups all-purpose flour

2 cups white sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 eggs

1-1/3 cups canned pumpkin

1/3 cup olive oil

2 teaspoons vanilla extract

1) Preheat oven to 375 degrees F (190 degrees C). 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. 5) Place pumpkin mixture in muffin cups

about 1/2 full. Then add one tablespoon of the cream cheese mixture right in

the middle of the batter. Try to keep cream cheese from touching the paper cup.

Sprinkle on the streusel topping. 6) Bake at 375 degrees F (195

degrees C) for 20 to 25 minutes.