Tweaked very slightly from Annie's Eats
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
2 cups sugar
2 cups pumpkin puree
1 1/4 cups canola oil
1/2 cup sugar
1/4 cup plus 1 tablespoon flour
1 1/2 teaspoon cinnamon
4 tablespoons cold butter, cut into pieces
Mix cream cheese,powdered sugar and vanilla. Put a piece of plastic wrap on the counter,then transfer the cream cheese mixture in a narrow strip along the center. You'll want to fold the plastic wrap over the mixture and form into a narrow log, about an inch or two in diameter. Put in the freezer for a couple hours till firm
With a mixer, combine the eggs, sugar and canola oil. Add the pumpkin and mix till combine. Whisk together the remaining dry ingredients in a bowl to mix. Add to the pumpkin batter and mix till just combined.
Preheat oven to 350º.
Line two muffin tins with paper wrappers. Put a heaping tablespoon of batter in the bottom of each cup. Remove filling from freezer and cut into 24 slices. Place one slice in each muffin cup and divide remaining batter among cups.
Prepare streusel by mixing sugar, flour and cinnamon in small bowl. Cut butter into dry ingredients till crumbly. Cover each muffin with about a tablespoon of topping. Bake about 25 minutes. Cool completely before serving. Makes 24.