We did some baking this morning..

We made these! They are oh so yummy! The only substitutions I made were to use 2 tsp. pumpkin pie spice and 1/2 tsp. cinnamon. I also used canola oil instead of olive oil (I was out). Very moist and a wonderful taste! Claire helped with the streusel topping. Very easy for her to do. Lily helped put the paper cups in the muffin tin! And Drew sat in his swing and watched us; he is training to be a chef at an early age! =)

Well, that's been our morning so far. We load up and travel 1 & 1/2 hrs. away to the doctor this afternoon. 3 babies in a car for a totoal of 3 hrs. PRAY for me, PLEASE!! (maybe the muffins will soothe Claire & Lily in the car; I hope!)

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.

To make the filling:

In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar.

Beat until smooth, then set aside.

For 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.

For 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 together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full.

Then add one tablespoon of the cream cheese mixture right in the middle of the batter.

Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.