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

TOPPING:

1/4 c. packed 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. Stir in remaining ingredients except cream cheese until dry ingredients are moistened. Batter will be lumpy. Fill greased tins about 1/2 full. Divide cream cheese into 12 equal portions. Place cream cheese in center of batter and top with remaining batter to 3/4 full. Combine topping ingredients and mix well. Sprinkle over each muffin. Bake 15 to 20 minutes or until golden brown. Serve hot. Makes 12 muffins.