PUMPKIN CREAM CHEESE MUFFINS (Annie's Eats)

Makes 24 muffins For the filling: 8 oz. cream cheese, softened 1 c powdered sugar For the muffins: 3 c all-purpose flour 1 t cinnamon 1/2 t nutmeg 1 t cloves 1 T plus 1 t pumpkin pie spice 1 t salt 1 t baking soda 4 large eggs 2 c sugar 1 can (15oz) pumpkin puree 1¼ c oil For the topping: ½ c sugar 5 T flour 1½ t cinnamon 4 T cold unsalted butter, cut into pieces Directions: To prepare the filling, combine the cream cheese and powdered 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 1½-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. The mixture will still be somewhat soft but firmer. To make the muffins, preheat the oven to 350˚ F. 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 until the mixture is coarse and crumbly. 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. You want to push the cream cheese lower than you think because it will rise a lot during the baking process. Divide 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. I like them warm, cold, and room temperature.