8 ounce cream cheese, softened
1 cup powdered sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 and 1/4 cups vegetable oil
1/2 cup sugar
5 tablespoons flour
1 and 1/2 teaspoons ground cinnamon
4 tablespoons sold unsalted butter, cut into pieces
Prepare the filling: combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer mixture to a piece of plastic wrap and shape into a log about 1.5-inches in diameter. Smooth the plastic tightly around the log and reinforce with a piece of foil. Transfer to the freezer and chill until slightly firm, 2 hours.
Make the muffins: Preheat the oven to 350 degrees. Line 2 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, slowly add in the dry ingredients, mixing just until incorporated.
Make the topping: combine the sugar, flour, and cinnamon in a small bowl; whisk to blend. Add the butter pieces and pinch with your fingers until the mixture resembles wet sand. Transfer to the refrigerator until ready to use.
Assemble the muffins: fill each muffin cup with a small amount of batter (I used my 1-tablespoon cookie scooper), just enough to cover the bottom. Slice the log of cream cheese into 24 equal pieces. Place a piece of cream cheese into each muffin cup. Divide the remaining muffin batter among the cups to completely cover the cream cheese.. Sprinkle a small amount of crumb topping over each.
Bake 20-25 minutes. Transfer to a wire rack to cool completely.