Cheesecake Pumpkin Muffins / Karen Wold

1 c. pumpkin
2/3 c brown sugar, packed
1 c. milk
1/2 c. vegetable oil
2 eggs
3 c. flour
1/2 c. sugar
2 t. baking powder
2 t. cinnamon
1 t. salt
1/2 t. nutmeg
1/2 c. pecans


Filling Ingredients

1 (8 ounce) package cream cheese
1/2 c. sugar
2 T. flour
1 egg
1/4 c. sour cream
1 t. vanilla

Directions:
Mix all filling ingredients in a bowl and set aside while making muffin mix.
Heat oven to 400 degrees.  Grease 24 muffin cups, or line with paper baking cups
Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl
Stir in remaining ingredients, then fold in pecans
Fill muffin cups 2/3 full
Fill a piping bag with the cream cheese mixture and using a wide tip push the piping tip into the muffin batter and gently squeeze the cream cheese mixture out of the piping bag
Then lift the piping bag out and repeat for all 24 muffins
Bake 20 to 22 minutes or until lightly golden brown.