Cream Cheese Pumpkin Muffins

Cream Cheese Pumpkin Muffins
24 servings

for filling
1 package (8 ounces) cream cheese, softened
1 egg
1 tablespoon brown sugar
for muffins
2 1/4 cups flour
3 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, and 1/2 teaspoon all spice)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups brown sugar
1 cup canned pumpkin
1/2 cup oil

For the filling, beat cream cheese, egg and sugar until smooth; set aside. Combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks and enjoy!