Pumpkin Cheesecake Muffins

Someone gave this too me off of a Pillsbury box. I haven't tried it yet, but the picture looks delicious & it sounds great!

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• Filling

• 1 (8 ounce) package cream cheese, softened
• 1  egg
• 2  tablespoons sugar
• 2  tablespoons  grated lemon peel

• Muffins

• 1 (14 ounce) package  pillsbury  pumpkin quick bread mix
• 3⁄4 cup milk
• 2  tablespoons  crisco  vegetable oil
• 1  egg
• 3  tablespoons butter, melted
• 1⁄4 cup pecans, chopped

Directions

1. Heat oven to 350. Spray muffin cups with no-stick spray.
2. Beat cream cheese in a medium mixing bowl with electric mixer until soft. Add egg, sugar and lemon peel, beat until smooth.
3. Empty pumpkin bread mix into large bowl. REMOVE 3/4 cup of the mix & set aside for topping. Add milk, oil & egg to remaining mix in large bowl. Stir until blended.
4. Fill each muffin cup with about 1/4 cup batter. Make indentation in batterwith small measuring spoon sprayed with no-stick spray. Put 1 heaping tablespoon cream cheese mixture in center of muffin.
5. Add melted butter to reserved dry mix. Stir with fork until crumbly. Add pecans. Crumble about 1 tablespoon over each muffin.
6. Bake for 20 minutes. Cool 10 minutes in pan, then remove & cool on baking rack.