These are totally fantastic! They are quite possibly the best muffins I’ve ever had. I found them here.
Pumpkin Cream Cheese Muffins
8 ounces cream cheese, softened
1 cup powdered sugar
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
2 cups sugar
2 cups pumpkin puree
Topping: (I double this so I can have a lot of streusel on each muffin, I recommend it)
1/2 cup sugar
1/4 cup flour
4 tablespoons cold butter, cubed
1 1/2 teaspoons cinnamon
Prepare the filling: combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.
Preheat the oven to 350°
Make the muffins: combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.
Streusel topping: combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Assemble: Line two muffin pans with paper liners. Fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don’t press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter.
Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.