Pumpkin Cream Cheese Muffins

*Makes 24 muffins

For the muffins:

3 c. flour

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1 Tbs pumpkin pie spice*

1 tsp. salt

1 tsp. baking soda

4 eggs

1 1/4 c. vegetable oil

2 c. sugar

2 c. pumpkin puree

For the filling:

8 oz. cream cheese, softened

1 c. powdered sugar

For the streusel topping:

1/2 c. sugar

1/4 c. flour

4 Tbs. cold butter, cubed

1 1/2 tsp. cinnamon

Prepare the filling 2 hours before making the muffins:

combine the cream cheese and powdered sugar and whip until smooth. For into a log on a plastic wrap or greased foil, making sure the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, about 2 hours.

To 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.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350 degrees. Line two muffin pans with paper liners. To assemble the muffins, 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 (only about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

*If you don't have pumpkin pie spice use the following combination: 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. nutmeg, and 1/8 tsp. cloves. Mix together and you have the equivalent of 1 tsp. pumpkin pie spice. Note that this recipe calls for 1 Tbs, so you will need to triple these amounts! :)

from Mel's Kitchen Cafe