2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. coriander
2 eggs, lightly beaten
2 c. sugar
1 c. solid packed pumpkin
1/2 c. vegetable oil
1/2 tsp. vanilla

FILLING:

6 oz. softened cream cheese
1 egg
1 tbsp. sugar

TOPPING:

3/4 c. coconut
1/2 c. chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon

For Batter: In large bowl combine flour, baking soda, cinnamon and coriander; set aside. In small bowl combine eggs, sugar, pumpkin, oil and vanilla; mix well. Add liquid ingredients to dry ingredients. Stir just until moistened.

For Filling: Combine cream cheese, egg and sugar; mix well.

For Topping: Combine coconut, pecans, sugar and cinnamon.

To Assemble: Sprinkle 1/2 of batter into 24 greased or paper lined muffin cups. Spoon cream cheese mixture evenly over partially filled cups. Spoon remaining batter over cream cheese, carefully spreading to edges. Sprinkle topping over. Bake at 350 degrees for 20-25 minutes. Cool in pan 3-4 minutes. Remove from pan.