Preheat oven to 350°F. Grease or line 24 muffin cups with paper liners.

For filling: Beat cream cheese, egg and 1T. sugar till smooth and set aside.

Combine flour, pie spice,baking soda and salt.

Beat the eggs, sugar pumpkin and oil together.

Stir into dry ingredients just until moistened.

Divide half of batter between prepared muffin cups.

Drop filling by teaspoonfuls over batter.

Top with remaining batter.

Place a pecan half on each muffin if desired.

Bake for 20-22 minutes or until toothpick comes out clean.

Cool 5 minutes before removing from pans to wire racks to cool completely.