Yield: 12 muffins

Preparation time: 15 minutes
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2 1/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon coriander (optional)
1/2 teaspoon salt
1/2 cup margarine
2 cups PLUS 1 tablespoon sugar
3 eggs
1 cup canned pumpkin
1/2 teaspoon vanilla
6 ounces cream cheese, softened
3/4 cup flaked coconut
1/2 cup pecans, chopped

Cooking time: 35 minutes
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Preheat oven to 350 degrees.

Grease 12 cup muffin pan; set aside.

For batter: In a medium bowl, combine flour, 1 1/2 teaspoons cinnamon, baking soda, coriander and salt; set aside.

In a large bowl with a mixer, beat margarine and 2 cups sugar until light and fluffy, about 3 minutes.
Beat in 2 eggs, pumpkin and vanilla, scraping sides occasionally.
Gradually beat in flour mixture just until blended; set aside.

For filling:
In a medium bowl with a mixer, beat cream cheese, remaining egg and 1 tablespoon sugar until blended; set aside.

For topping:
In a small bowl, combine coconut, pecans and remaining 1/2 teaspoon cinnamon; set aside.

Evenly spoon 1/2 of the batter into prepared muffin cups.
Evenly spoon filling in center of each muffin.
Spoon remaining batter over fillin, the sprinkle with topping.

Bake uncovered 35 minutes or until toothpick inserted in center comes out clean.
On wire rack, cool 20 minutes; remove from pan and serve warm or cool completely.

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