Pumpkin Cream Muffins

Pumpkin Cream Muffins http://mixingandmeasuring.blogspot.com/
1-1/3 c. sugar, divided
1-1/4 c. all-purpose flour
2 t. cinnamon
1 t. baking soda
1/2 t. salt
3 eggs, divided
3/4 c. oil
1 c. canned pumpkin
8-oz. pkg. cream cheese, softened (I used about 5 oz. of fat-free cream cheese)
Topping:
1/4 c. sugar
1/4 t. cinnamon
3 T. all-purpose flour
2 T. butter

Combine one cup sugar, flour, cinnamon, baking soda, salt, 2 eggs, oil and pumpkin; set aside. In a separate bowl, blend together cream cheese, remaining sugar and remaining egg. Pour pumpkin mixture into greased muffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese filling in the center of each muffin. Sprinkle each with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Makes 1-1/2 dozen muffins.