Preheat oven to 400°F (205°C).
Stir together topping ingredients and set aside.
Combine flour, baking powder, baking soda, salt, cinnamon and brown sugar. Using a pastry blender, cut in cream cheese. Lightly beat together the eggs, milk, melted butter and vanilla.
Add to dry ingredients, stirring until just blended. Fold in raspberries and pecans. Spoon into prepared muffin cups. Sprinkle with topping, then bake 20 – 25 minutes or until done.