PUMPKIN STREUSEL MUFFINS

1 3/4 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 egg

1/2 cup milk

1/2 cup cooked or canned pumpkin

1/3 cup vegetable oil

1 package (3 ounces) cream cheese cut into 12 cubes

Streusel:

1/4 cup packed brown sugar

1/4 cup chopped pecans

1 teaspoon ground cinnamon

1 tablespoon cold butter or margarine

In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter. For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 18-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.