Cream Cheese Filled Pumpkin Muffins

Ingredients:

• 2 1/4 c. all purpose flour
  
• 1 tsp. baking soda
  
• 1/2 tsp. salt
  
• 1 1/2 tsp. ground cinnamon
  
• 1/2 tsp. ground coriander
  
• 2 eggs, lightly beaten
  
• 2 c. granulated sugar
  
• 1 c. Libby's solid pack pumpkin
  
• 1/2 c. vegetable oil
  
• 1/2 tsp. vanilla extract
  

Directions:

In large bowl, combine flour, baking soda, salt, cinnamon and coriander; set aside. In small bowl, combine eggs, sugar, pumpkin, oil, and vanilla; mix well. Add liquid ingredients to dry ingredients; stir just until moistened.

FILLING
6 oz. cream cheese, softened
1 egg
1 tbsp. granulated sugar

In small bowl, combine cream cheese, egg and sugar; mix well.

TOPPING
3/4 c. flaked coconut
1/2 c. pecans, chopped
1/4 c. granulated sugar
1/2 tsp. ground cinnamon

In small bowl, combine coconut, pecans, sugar, and cinnamon.

To assemble: Spoon 1/2 of batter into 24 greased or paper-lined muffin cups, filling 1/2 full. Spoon cream cheese mixture evenly over partially filled muffin cups. Spoon remaining batter over cream cheese, carefully spreading to edges. Sprinkle pecan topping over muffins. Bake in preheated 350 degree oven for 20 to 25 minutes, or until toothpick comes out clean. Cool in pan 3 to 4 minutes. Remove from pan; cool on wire rack.