Cheese Stuffed Pumpkin Muffins

3 ounces cream cheese, cut 12 cubes
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
2 eggs, slightly beaten
3/4 cup canned pumpkin
1/2 cup melted butter
1/4 cup sour cream

Combine flour, 1/2 cup sugar, baking powder, pumpkin pie spice, salt and pecans in bowl.

Mix eggs, pumpkin, butter and sour cream together, then add to flour mixture. Stir just until moistened.

Fill greased muffin cups 1/3 full. Place a cheese cube in center of each. Add remaining batter to fill cups 2/3 full. Sprinkle with cinnamon and sugar.

Bake in 375�F oven 18 to 20 minutes.

FOR COFFEE CAKE: Spread half of batter in a greased 9 inch square pan. Arrange cheese cubes evenly spaced over the batter. Top with remaining batter. Sprinkle with cinnamon and sugar. Bake approximately 30 minutes.

Yields: 12 muffins