To prepare these muffins, preheat the oven to 350 degrees. Line muffin pans with paper liners.
For the filling:
Combine 1 8 oz. softened cream cheese with 1 cup of powdered sugar. Mix and blend until smooth.
For the muffins:
3 cups all-purpose flour
1 tsp. each of ground nutmeg, cinnamon, cloves, salt and baking soda
1 tbsp. plus 1 tsp. of pumpkin pie spice
4 large eggs
2 cups of sugar
2 cups of pumpkin puree
1 1/4 cups of vegetable oil
For the Topping:
1/2 cup of sugar
1 1/2 tsp.ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
In a medium bowl, combine all the spices, flour, salt and baking soda. Mix well. In another bowl, combine the eggs, sugar, pumpkin and oil. Mix on medium speed with blender until ingredients are well blended. Add all the dry ingredients and mix on low speed, just until incorporated.
To make topping, combine the sugar, flour and cinnamon in a small bowl. Add the butter in pieces and cut into dry ingredients with a pastry blender or two forks until the mixture is course and crumbly.
To each muffin tin, fill well with a small amount of batter. Taking a teaspoon, drop small amounts of cream cheese batter on top of muffin batter. Now add more muffin batter to cover the cream cheese completely. Sprinkle the prepared topping on each muffin. Bake for 20-25 minutes. Cool on wire rack.