Okay, so these are incredible! Make sure you freeze the cream cheese, otherwise it can get extremely messy. I didn't make the topping, but I'm sure it's delicious. I halved the recipe, and it turned out perfectly.
Recipe: Pumpkin Cream Cheese Muffins (from Annie's Eats)
4 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cups all-purpose flour
1/2 tsp each of ground cinnamon, nutmeg and cloves
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
1 cup sugar
1 cup pumpkin puree
1/2 cup + 2 tbsp vegetable oil
1/4 cup sugar
2 1/2 tbsp flour
3/4 tsp ground cinnamon
2 tbsp cold unsalted butter, cut in pieces
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix until well blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 inches in diameter. Freeze at least 2 hours.
To make the muffins, preheat the oven to 350 deg F. Line muffin pan with paper liners. In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer, combine the eggs, sugar, pumpkin and oil. Mix on medium-low speed until combined. With the mixer on low speed, add in the dry ingredients, mixing until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl, stir until combined. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin with a small amount of batter, just enough to cover the bottom (1-2 tbsp). Slice the log of cream cheese into 12 equal pieces. Place a slice of cream cheese in to each muffin well.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving (otherwise the cream cheese will be VERY hot!)