BATTER:

1 egg, beaten
1/2 c. milk
1/2 c. pumpkin
1/3 c. oil
1 3/4 c. flour
1/2 c. sugar
3 tsp. nutmeg
3 oz. cream cheese

TOPPING:

1/4 c. brown sugar
1/2 tsp. cinnamon
1 tbsp. butter
1/4 c. finely chopped nuts

Preheat oven to 400 degrees. Combine egg, milk, pumpkin and oil; mix well. Stir in remaining ingredients except cream cheese. Batter will be lumpy. Fill greased tins about 1/2 full. Divide cream cheese into 12 equal portions and place in center of batter and top with remaining batter to 3/4 full. Combine topping ingredients and sprinkle over each muffin. Bake 15-20 minutes. Serve hot. Makes 12 muffins.