3 slightly beaten eggs
2 c. sugar
1/2 c. oil
1 c. solid packed canned pumpkin
2 1/4 c. flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 (3 oz.) pkgs. softened cream cheese
1 tbsp. sugar
24 pecan halves for garnish, optional

Combine 2 eggs, 2 cups sugar, oil and pumpkin; mix well. Combine flour, pie spice, soda and salt in large bowl. Make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Spoon half of batter into 24 paper-lined muffin cups.

Combine cream cheese, 1 egg and 1 tablespoon sugar; mix well. Spoon over partially filled muffin cups. Spoon remaining batter over cream cheese mixture, carefully spreading to edges. Place a pecan half on top of each muffin.

Bake in 350 degree oven for 20-25 minutes or until toothpick inserted in center of muffin comes out clean. Makes 24 muffins. (Freezes well.)