Pumpkin Cream Cheese Muffins

8 ounces cream cheese
3 eggs
2 1/2 cups sugar
2 1/2 cups flour
1/4 cup pecans, roughly chopped
3 tsp. butter, melted
2 1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder

1/4 tsp. baking soda
1 1/4 cup solid-packed pumpkin
1/3 cup vegetable oil
1/2 tsp. vanilla extract

{Heat:}

oven to 375 degrees F.

.

{Lightly coat:}

two 12-cup standard muffin tins with oil and set aside.

.

{Mix:}

the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.

.

{Toss:}

5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.

.

{Combine:}

the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.

.

{Lightly beat:}

the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl.

.

{Make:}

a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.

.

{Divide:}

evenly, half of the batter among the muffin cups.

Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter.

.

{Sprinkle:}

some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes.

.

{Cool:}

on wire racks.