In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full.
For filling, beat the cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter.
For topping, in a small bowl, combine the pecans, brown sugar and sour cream; spoon over batter. Bake at 400Â° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 198 (68%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 90.5mg||28 %|
|Sodium 6178.5mg||213 %|
|Potassium 119.4mg||3 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 19.3g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 292
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