Heat oven to 375 degrees.
Lightly coat (2) 12 c standard muffins tins with oil and set aside.
Mix cream cheese, 1 egg, and 3 tbsp sugar in a small bowl. Set aside.
Toss 5 tbsp sugar, ½ c flour, pecans, butter and ½ tsp cinnamon together in a medium
bowl and set aside.
Combine the remaining sugar, flour, salt, baking powder, baking soda and cinnamon into a
Lightly beat the remainder of the eggs, pumpkin, oil and vanilla together.
Make a well in the middle of the flour mixture, pour the pumpkin mixture into the well and mix
with a fork until moistened.
Evenly divide half of the batter among the muffin cups.
Place 2 tsp of cream cheese filling in the center of each cup and fill with remaining batter.
Sprinkle some of the pecan mix over the top of each muffin.
Bake until golden and a tester comes out clean, approx 20-25 mins.
Cool on wire racks.
Makes 24 muffins.