Pumpkin Creamcheese Muffins

So, it's a recipe from Pillsbury but it was delicious so I wanted to save it.

What I had:

• For filling:
• Crisco® Original No-Stick Cooking Spray
• 1 (8 oz.) package cream cheese, softened
• 1 large egg
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 teaspoons grated lemon peel
• For muffins:
• 1 (14 oz.) package Pillsbury® Pumpkin Quick Bread & Muffin Mix
• 3/4 cup milk
• 1/4 cup Crisco® Pure Vegetable Oil
• 2 large eggs
• 1 teaspoon vanilla extract
• For topping:
•  3 tablespoons butter, melted
• 1/4 cup chopped pecans

What I did:

• HEAT oven to 350°F. Coat 12 muffin cups with no-stick cooking spray.
• For Filling: BEAT cream cheese in medium bowl with electric mixer until soft. Add egg, sugar, vanilla and lemon peel. Beat until blended.
• For Muffins: PLACE quick bread mix into large bowl. Remove 3/4 cup dry mix. Place in small bowl for streusel topping. Add milk, oil, eggs and vanilla to remaining mix in large bowl. Stir 50 strokes or until blended. Divide batter evenly into muffin cups. Divide cream cheese mixture evenly into center of muffins.
• For Streusel Topping: ADD melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble a tablespoon of streusel over each muffin. Bake 25 minutes. Cool 10 minutes in pan. Remove muffins from pan to wire rack. Cool completely.

Enjoy with a cup of tea or coffee!