Cream Cheese-Filled Pumpkin Muffins

I made these with all the leftover pumpkin I had last fall. They were pretty delicious!

Filling
4 oz. cream cheese
1 egg yolk
2 Tbl. sugar

Batter
1 c. sugar
1+ c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. baking soda
1 egg
3/4 c. pumpkin
1/8 c. oil
1/2 tsp. vanilla

Topping
2 Tbl. flour
2 Tbl. sugar
1/4 tsp. cinnamon
1 Tbl. butter

1. Preheat oven to 375-degrees.
2. Beat the filling ingredients until smooth.
3. In a separate bowl, beat sugar, flour, baking powder, cinnamon, salt, and baking soda.
4. Beat in remaining batter ingredients until smooth.
5. Fill paper muffin cups 1/2 - 2/3 way with batter.
6. Add about 1 Tbl. filling on top of batter--be careful to not let it touch the sides of the pan.
7. In another bowl, cut in butter with the topping ingredients; mix until even.
8. Sprinkle on top of muffins, bake for 20 minutes.
*makes about 10 muffins, more or less

yum!