Ingredients
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 egg
2 T Pioneer or Big Chief Sugar

Muffins:
2 1/4 C flour
2 tsp. baking powder
2 C Pioneer or Big Chief Sugar
2 eggs
1 1/4 C pumpkin
1/4 C oil
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla

Streusel:
4 T flour
4 T Pioneer or Big Chief Sugar
2 T butter or margarine
1/2 tsp. cinnamon

Directions
Preheat oven to 375 degrees F. Grease 24 muffin tins; set aside.

Filling:
In mixing bowl, beat together cream cheese, egg and Pioneer or Big Chief Sugar; set aside.

Muffins:
In a large mixing bowl add flour, baking powder, baking soda and salt; stir with spatula until blended. Add the eggs and oil; beat on medium speed for 2 minutes. Add Pioneer or Big Chief Sugar, cinnamon and vanilla; beat until blended. Add pumpkin and beat until nicely blended.

Streusel:
In a separate bowl add flour, Pioneer or Big Chief Sugar and cinnamon; stir together. With hands blend in butter until crumbly; set aside.

Pour 1/3 of muffin batter into muffin tins. Drop a heaping teaspoon of the filling into each muffin. Add another spoonful of batter on top (muffin tin should be 2/3's full). Top each muffin with the streusel topping. Bake for 20 to 25 minutes. Cool in pan for 5 minutes. Loosen gently with knife and remove each muffin to a wire rack. Cool completely and serve.