Pumpkin Spice Muffins with Cream Cheese Filling

So yes, I'm addicted to Pinterest.  I pin lots of recipes to try.  Then I find myself going back and deleting a lot after I try them.  Thrilled to pieces when I find a good one, and have I got one for you.

Pumpkin Cream Cheese Muffins
. makes 24 muffins .

INGREDIENTS

filling:
8 oz cream cheese, softened
1 cup confectioners sugar

muffin batter:
3 cups all purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 Tbsp plus 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cup vegetable oil

topping:
1/2 cup sugar
5 Tbsp flour
1 1/2 tsp ground cinnamon
4 Tbsp cold butter, cut into pieces

DIRECTIONS

To prepare filling, combine the cream cheese and confectioners sugar in bowl and mix well til blended and smooth.  Transfer the mix to a piece of plastic wrap or wax paper and roll into a log approximately 1.5 inches diameter.  Reinforce roll with foil and chill til slightly firm. (I did over night).

For muffins, preheat oven to 350.  Line muffin tins with liners.  Combine flour, spices, baking soda and salt and set aside.  In bowl of electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix until well blended.  Slowly add in the dry ingredients, mixing until blended.

For topping, combine sugar, flour and cinnamon in a bowl and whisk to blend.  Add in the butter pieces and cut in using a pastry blender or two forks until the mixture is coarse and crumbly.

Assembling the muffins:  Fill each muffin liner with a small amount of batter, enough to cover the bottom.  Slice the log of cream cheese into 24 equal pieces and put one piece on top of batter in liner.  Divide remaining batter amount the muffin cups, covering cream cheese completely.  Sprinkle with the topping mix.

Bake for 20 minutes.