Cream cheese filling (below)
1 1/2 c. flour
1/3 c. sugar
3 tsp. baking powder
1 1/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
2 eggs, slightly beaten
1/2 c. canned pumpkin
1/2 c. milk
1/4 c. vegetable oil

Oven at 400 degrees. Grease the bottoms only of 12 muffin cups, or line with paper liners. Mix eggs, pumpkin, milk and oil. Stir in the dry ingredients just until flour is moistened. Fill muffin cups about 2/3 full. Prepare cream cheese filling: mix 1 (3 oz.) package cream cheese, softened, with 1 tablespoon milk and 1 tablespoon sugar until smooth. Place about 1 teaspoon of this mixture on top of each muffin; swirl with a knife. Bake 20 to 22 minutes until golden brown. Remove muffins immediately from pans. 12 muffins.