Pumpkin Cream Cheese Muffins

Muffins:
3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 1/4 c. vegetable oil
2 c. sugar
2 c. pumpkin puree

Filling:
8 oz. cream cheese, softened
1 c. powdered sugar

Streusel Topping:
1/2 c. sugar
1/4 c. plus 1 tsp. flour
4 tbsp. butter, cubed
1 1/2 tsp. cinnamon

To prepare filling, combine cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap log tightly and freeze until slightly hardened, 1 to 2 hours.

To make muffins, combine flour, spices, salt, and baking soda in medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine eggs, vegetable oil, sugar, and pumpkin puree. Mix until well-combined. Add dry ingredients and mix on low speed until just combined.

To make streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat oven to 350°F. Line two muffin pans with paper liners. To assemble muffins, fill each muffin well halfway with batter. Remove cream cheese log from freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide remaining muffin batter evenly among muffin cups, on top of the cream cheese. Sprinkle streusel topping over top of batter. Bake for 20 to 25 minutes. Let cool completely before serving. Makes 24 muffins.