PUMPKIN CREAM CHEESE MUFFINS

1 (8 OUNCE) PACKAGE CREAM CHEESE
1 EGG
1 TEASPOON VANILLA EXTRACT
3 TABLESPOONS BROWN SUGAR
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4 & 1/2 TABLESPOONS ALL PURPOSE FLOUR
PUMPKIN CREAM CHEESE MUFFINS
1 (8 OUNCE PACKAGE CREAM CHEESE
1 EGG
1 TEASPOON VANILLA EXTRACT
3 TABLESPOONS BROWN SUGAR
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4 & 1/2 TABLESPOONS ALL PURPOSE FLOUR
5 TABLESPOONS WHITE SUGAR
1 TEASPOON GROUND CINNAMON
3 TABLESPOONS BUTTER
3 TABLESPOONS CHOPPED PECANS
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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
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1. PREHEAT OVEN TO 375, GREASE AND FLOUR 18 MUFFIN CUPS OR USE PAPER LINERS.

2. TO MAKE THE FILLING: IN A BOWL BEAT THE CREAM CHEESE UNTIL SOFT. ADD THE EGG, VANILLA AND BROWN SUGAR. BEAT UNTIL SMOOTH AND SET ASIDE.

3. FOR THE STREUSEL TOPPING: MIX THE FLOUR, SUGAR, CINNAMON, AND PECANS, ADD THE BUTTER AND CUT IT IN WITH A FORK UNTIL CRUMBLY, SET ASIDE.

4. FOR THE MUFFIN BATTER: SIFT TOGETHER THE FLOUR, SUGAR, BAKING POWDER, CINNAMON AND SALT. MAKE A WELL IN THE CENTER OF THE 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 THE CREAM CHEESE FROM TOUCHING THE SIDES. SPRINKLE ON THE STREUSEL TOPPING.

6. BAKE AT 375 FOR ABOUT 20-25 MINUTES.