Pumpkin Cheesecake Muffins

My hubby and children have claimed these muffins are "the Best". I looked at several recipes before I decided to try this one. The topping makes it. Sorry, I forgot to take a photo.

Pumkin Cheesecake Muffins
This recipe claimed to make 2 dozen muffins, but I got about 18 muffins from these ingredients.

Filling:
1 (8 ounce) cream cheese, room temperature
1 egg
3 tbsps sugar

Topping:
5 tbsps sugar
1/2 cup flour
1/4 cup roughly chopped pecans
3 tbsps butter, melted
1/2 tsp cinnamon

Muffins:
2 cups sugar
2 cups flour
2 tsps cinnamon
1/2 tsp salt
2 tsps baking powder
1/4 tsp baking soda
2 eggs
1 1/4 cup pumpkin
1/3 cup vegetable oil
1/2 tsp vanilla

Heat oven to 375º. Spray muffin pans with Pam. You might also use paper liners, but spray the liners.

In a bowl, mix the filling ingredients together and set aside.

In another bowl, mix the topping ingredients together and set aside.

In a large mixing bowl, mix together the sugar, flour, salt, baking powder, baking soda, and cinnamon.

In another bowl, mix the eggs, pumpkin, oil, and vanilla together.

Make a well in the center of the dry ingredients and pour the pumpkin mixture in. Mix with a fork until well moistened. Do not use an electric mixer because the muffins will get over mixed.

Evenly divide half the batter between the 24 muffin cups. Place 2 teaspoonfuls of the cream cheese mixture on top and then divide the rest of the batter between the cups covering the cream cheese as best you can.

Sprinkle some of the pecan mixture over the top of each muffin.

Bake until golden ~ about 20 to 25 minutes. Insert a toothpick in center to check for doneness.