Preheat oven to 350°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
For batter, combine flour, 1-1/2 teaspoons cinnamon, baking soda, coriander and salt in medium bowl; set aside.
Beat Country Crock® Spread and 2 cups sugar until light and fluffy in large bowl with electric mixer, about 3 minutes. Beat in 2 eggs, pumpkin and vanilla, scraping sides occasionally. Gradually beat in flour mixture just until blended; set aside.
For filling, beat cream cheese, remaining egg and 1 tablespoon sugar until blended in medium bowl with electric mixer; set aside.
For topping, combine coconut, pecans and remaining 1/2 teaspoon cinnamon in small bowl; set aside
Evenly spoon 1/2 of the batter into prepared muffin cups. Evenly spoon filling in center of each muffin. Spoon remaining batter over filling, then sprinkle with topping.
Bake uncovered 35 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 20 minutes; remove from pan and serve warm or cool completely.