Preheat your oven to 375.

Next prepare your muffin tin with either paper liners, silicone liners, or spray each tin with cooking spray.

Then in a small mixing bowl, add in the pecans, sugar, and cinnamon and set aside.

In a large mixing bowl, add in the cream cheese, butter and sugar and mix together until creamed together. Then incorporate the egg and mix that in well. Add in the vanilla and banana until the mixture is thoroughly mixed together.

In a medium sized bowl, add the flour, baking powder, baking soda, and salt. Add all of that into a sifter and then add the shifted mix into the banana mixture.

*ONLY BEAT ON LOW SPEED UNTIL THE FLOUR IS THROUGHLY MIXED IN.

In the large mixing bowl, add in ¼ cup of the pecan mixture. Then spoon in 2 tablespoons into each of the muffin cups. Then drizzle 1 teaspoon of the ice cream caramel topping over the batter then use a toothpick to swirl the caramel into the batter then TOP each muffin cup with the remaining batter.

Sprinkle the remaining pecan mixture over the top of each muffin and put in the oven.

Bake for 20 minutes then check if they are done by inserting a toothpick into the center of one of the muffins. If the toothpick comes out clean, they are done, if batter still comes out on the toothpick, put the muffins back into the oven at 3 minute intervals. Repeat the process to see if they are done.

When they are finished baking, place the muffin pan onto a wire rack for five minutes. Then remove the muffins from the pan.

Serve the muffins warm and top with additional caramel or pecans if you'd like.

Enjoy!