SWIRL MIXTURE:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg, beaten

BATTER:

1 3/4 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. canned pumpkin
1/2 c. butter, melted
1 egg, beaten
1/3 c. water

Combine cream cheese, sugar and egg, mixing until well blended. Set aside.

Combine dry ingredients. Add combined pumpkin, butter, egg and water, mixing until just moistened. Reserve 2 cups pumpkin batter; pour remaining batter into greased and floured 9"x5" loaf pan. Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter. Cut through batter with knife several times for swirls effect. Bake at 350 degrees, 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes, remove from pan.

Bake muffins at 350 degrees for 25 minutes.

You'll need to double the pumpkin dough for muffins or use 1/2 of the swirl mixture. Yield: 45 mini muffins.