Mix 1 egg, cream cheese spread, 3/4 cup milk and syrup in large bowl until blended. Add bread; stir until evenly moistened. Refrigerate until ready to use.
Meanwhile, mix cinnamon and 1 Tbsp. sugar until blended; reserve for later use. Combine flour, pumpkin spice, baking soda, salt and remaining sugar. Whisk remaining egg and milk with pumpkin and oil in medium bowl until blended. Add flour mixture; stir just until moistened. (Batter will be lumpy.)
Spoon batter into 12 muffin pan cups sprayed with cooking spray; top with bread mixture. Sprinkle with reserved cinnamon sugar.
Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Stir 1/4 cup toasted chopped PLANTERS Pecans into prepared batter before spooning into prepared muffin cups and baking as directed.
How to Make Pumpkin Pie Spice
If you don't have pumpkin pie spice, you can easily make your own. For each 1 tsp. of pumpkin pie spice needed, mix 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, and 1/8 tsp. each ground allspice and ground nutmeg until blended.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.