• Preheat the over to 350F
• Spray the muffin tins with non-stick cooking spray, you CAN line them if you prefer, but I didnt this time because I realized I didnt have any left, till it was too late

For the Muffins

• In a Large mixing bowl combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, mix till blended.
• In a separate Large bowl, combine the eggs, sugar, pumpkin puree and oil.
• Continue mixing until well incorporated !Mix on low if using Kitchenaid
• Slowly add in the dry ingredients, mixing until well combined, being sure not to over-mix.

For the topping

• Take a stick of unsalted butter and cut into small pieces, make sure the butter is COLD
• In a small bowl combine the sugar, flour and cinnamon and gently whisk until combined.
• Add in the butter pieces into the dry ingredients, gently mixing, making sure they are coated and the mixture is coarse and crumbly for the top of the muffins.
• Place in the fridge until ready to use.

Cream Cheese Filling

• Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth
• place in the fridge until COLD.

Muffin Assembly

• Fill each muffin bottom with a small amount of batter, just enough to cover the bottom of the tin
• (1-2 tablespoons).
• Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well.
• Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover
• you shouldnt see the cream cheese though the batter.
• Sprinkle a small amount of the topping over each of the muffins.
• Bake for 20-25 minutes.
• Transfer to a wire rack and allow to cool completely before serving
• ENJOY!