Pumpkin Cheesecake Muffins

ANOTHER yummy pumpkin treat!
You will need for filling:

• 1 (8 oz.) pkg. cream cheese, soften
• 1 egg
• 2 Tbsp. sugar
• 1 Tbsp. grated lemon peel

For the muffins:

• 1 (14 oz.) pkg. Pillsbury Pumpkin Quick Bread
• 3/4 Cup milk
• 2 Tbsp. Vegetable oil
• 1 egg
• 3 Tbsp. butter melted
• 1/4 Cup chopped nuts

Directions:

• Heat oven to 350 and spray muffin tin
• Beat cream cheese in med. mixing bowl until soft. Add egg, sugar, and lemon peel. Beat until smooth
• Empty bread mix into another bowl. Remove 3/4 cup mix, set aside. Then add milk, oil, and egg, stir until blended.
• Fill each muffin tin with about 1/4 cup of the batter. Make indentation with small measuring spoon sprayed with non-stick. But a heaping Tbsp. of the cream cheese mix in center of each muffin.
• Add melted butter to remaining bread mix. Stir till crumbly. Add pecans. Crumble about a Tbsp. over muffins.
• Bake 20 min. Cool 10 min. in pan and then the rest on a cooling rack.

ENJOY!