Pumpkin Cream Cheese Filled Muffins

So I was in desperate need for a sweet and was going through the cupboard and found a can a pumpkin left over from last thanksgiving...who knew canned pumpkin's good for like 3 years. That combined with pecans left over from my last batch of cookies, and some whipped cream cheese in the fridge, and I stumbled upon this recipe and wal-lah...pumpkin muffins. I only put about 1/2 Tbsp in each muffin because it looked like alot, but I really wish I had put in more. Very yummy indeed. I wonder what else I can do with pumpkin.... hmmmm.
Filling:
4 oz package cream cheese, softened
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

Streusel Topping:
3 1/2 tablespoons GF flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
2 tablespoons butter
3 tablespoons chopped pecans

Batter:
2 1/2 cups tom sawyer flour (or your fav GF mix)
2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

1. Preheat oven to 375 degrees.
2. Grease 18 muffin cups.
   
3. Make the filling: Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
4. Make the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
5. Make the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat until smooth.
6. Place pumpkin mixture in muffin cups about 1/4 full. Then add one to two heaping tablespoons of the cream cheese mixture right in the middle of the batter. Add more batter on top, then sprinkle on the streusel topping.
7. Bake at 375 degrees for about 20 minutes.

from:allrecipes.com