Pumpkin Cream Cheese Muffins with Streusel

Adapted from This Hungry Mama Bakes.

Ingredients:

• Filling - 
• 4 oz cream cheese, softened
• 1/2 c powdered sugar
• Muffins - 
• 1 1/2 c flour
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 eggs
• 1/2 c and 2 TBS vegetable oil
• 1 c sugar
• 1 c pumpkin puree
• Streusel topping - 
• 1/4 c sugar
• 2 TBS and 1/2 tsp flour
• 2 TBS butter
• 3/4 tsp cinnamon

Instructions:

• Filling - 
• Whip cream cheese and powdered sugar until smooth.  Form into a log on plastic wrap, making sure that the diameter is small enough to fit into the wells of the muffin pan.  Wrap the log tightly and freeze until slightly hardened, about 2 hours.
• Muffins - 
• Preheat oven to 350. Line muffin tin with paper liners.
• In a medium bowl, combine flour, spices, salt, and baking soda.
• With electric mixer, mix eggs, vegetable oil, sugar, and pumpkin puree.  Add dry ingredients and mix on low speed just until combined.
• Streusel Topping - 
• Combine all ingredients except butter in a small bowl.  Cut in butter until mixture is crumbly.
• Assembly - 
• Fill each muffin well halfway with batter.  Divide cream cheese log into 12 equal slices.  Place one slice in each muffin well.  Divide remaining batter amongst muffins. Sprinkle the streusel topping over the batter.
• Bake 20-25 minutes.