Cream Cheese and Pumpkin Muffins

2 eggs -- slightly beaten

1/2 Cup canned pumpkin

1/2 Cup milk

1/4 Cup vegetable oil

1 1/2 Cups all-purpose flour

1/3 Cup sugar

3 Teaspoons baking powder

1 1/4 Teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Cream cheese filling (below) 3 ounces cream cheese -- softened

1 tablespoon sugar

1 tablespoon milk

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2x 1 1/4 inches, or line with paper baking cups. Prepare Cream Cheese Filling; reserve. ( mix cream cheese, sugar and milk until smooth.) Mix eggs,pumpkin, milk and oil. Stir in remaining ingredients just until flour is moistened. Fill muffin cups 2/3 full. Divide Cream Cheese Filling among muffins, placing about 1 teaspoon on top of each; swirl with knife. Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.