In a large bowl, combine flour, pumpkin pie spice, and baking soda.
In a medium bowl, mix egg, brown sugar, pumpkin, and cooking oil. Add to flour mixture, stirring until combined. In another bowl, combine cream cheese, egg white, and granulated sugar.
In a microwave-safe muffin pan lined with paper bake cups, spoon 1 tablespoon of the pumpkin batter into each cup. Spoon 1 rounded teaspoon of cheese mixture into each. Spoon another tablespoon of the pumpkin mixture over the cream cheese, spreading carefully to the edges. Sprinkle with pecans.
Microcook the muffins, 6 at a time, on 100 percent power (high) for 2 to 3 minutes or until the muffins are just done, giving pan a half-turn every minute. Serve warm. Makes 12 muffins.