Pumpkin Muffins w/ Cream Cheese

These muffins are perfect...their moist, sweet & creamy! These are my Husband's favorite muffin of all! His Mom used to make them while he was growing up & now we make them too. (Thank you Janice Stewart)

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

Filling:
1 (8 oz) package cream cheese
1 egg
1 tsp vanilla extract
3 Tbsp Brown sugar

Directions
Preheat oven to 375 degrees. Line muffin pans with 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 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 1 tablespoon muffin batter in muffin cups. Make a bit of a well in the batter, without going all of the way through to the bottom. 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 liner. Next, cover with 2 tablespoons more batter. Sprinkle on the streusel topping.

Bake at 375 degrees for 20 to 25 minutes, or until toothpick inserted in center comes out without any orange batter on it.