Ingredients
3 cups all-purpose flour2 cups sugar2 teaspoons baking soda2 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon4 large eggs1 can (15 ounces) solid-pack pumpkin1-1/2 cups canola oilCREAM CHEESE FILLING:1 package (8 ounces) cream cheese, softened1/2 cup sugar1 large egg1 tablespoon all-purpose flourPRALINE TOPPING:2/3 cup chopped pecans1/3 cup packed brown sugar2 tablespoons sour cream
Preparation
Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
