Filling:
8 oz. Cream Cheese, softened
1 cup Confectioner's sugar
Muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil
Topping:
1/2 cup sugar
5 tbsp. flour
1 1/2 tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
To prepare the filling, combine the cream cheese and confectioners sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the over to 350 degrees. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend. In the bowl of an electric mixer, combine the eggs, sugar, pumpkin puree, and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour, and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divided the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
