Yield: 12 muffins

Preparation time: 15 minutes
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1 3/4 cups flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cloves (optional)
1/8 teaspoon nutmeg (optional)
1/2 cup PLUS 2 tablespoons margarine
1/2 cup sugar
1 cup brown sugar, firmly packed
3 eggs
4 ounces cream cheese, softened
1/2 teaspoon vanilla
1 can (15 1/4 ounces) pears, drained and coarsely chopped
1/2 cup golden raisins
1 cup pecans, chopped

Cooking time: 28 minutes
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Preheat oven to 375 degrees.

Grease 12 cup muffin pan; set aside.

For batter:

In a medium bowl, combine 1 1/2 cups flour, 1 1/2 teaspoons cinnamon, baking soda, salt, cloves and nutmeg; set aside.

In a large bowl with a mixer, beat 1/2 cup margarine, sugar and 1/2 cup brown sugar until light and fluffy, about 3 minutes.

Beat in eggs, cream cheese and vanilla, scraping sides occasionally. Gradually beat in flour mixture just until blended.

Stir in pears, raisins and 1/2 cup pecans.

For topping:

Melt remaining 2 tablespoons; set aside.

In a medium bowl, combine remaining 1/2 cup brown sugar, 1/2 cup pecans, 1/4 cup flour, 1 teaspoon cinnamon and melted margarine.

Evenly spoon batter into prepared muffin cups, then sprinkle with the topping.

Bake uncovered 28 minutes or until toothpick inserted in centers comes out clean.
On wire rack, cool 20 minutes; remove from pan and cool completely.

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