Cream Cheese Pumpkin Muffins

Ingredients

• 1 teaspoon baking soda 
• 1 cup pumpkin puree canned
• 0.5 cup canola oil 
• 8 ounces cream cheese softened
• 1  eggs 
• 2  eggs lightly beaten
• 2.3 cups flour all-purpose
• 24  pecans 
• 3 teaspoons pumpkin pie spice 
• 0.5 teaspoon salt 
• 2 cups sugar 

Equipment

• bowl
• oven
• toothpicks
• muffin liners

Directions

1. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
2. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter.
3. Place a pecan on each muffin if desired.
4. 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.