• Preheat the oven to 350℉. Line two muffin pans (use a muffin pan with 12 muffin cups in it) with parchment paper muffin liners or cupcake liners. Set aside for later. 

Make The Cream Cheese Filling

• In a small bowl, using an electric hand mixer, beat the cream cheese and powdered sugar until it's well blended and smooth. Put the bowl in the freezer to chill while you prepare the pumpkin muffin batter. 
  1 bar (8 oz) cream cheese, 1 cup powdered sugar

Make The Pumpkin Muffin Batter

• In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda. Set aside. 
  3 cups all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves, 1 tablespoon pumpkin pie spice, 1 teaspoon salt, 1 teaspoon baking soda
• In a separate large bowl, using an electric hand mixer or use the bowl of a stand mixer, add the eggs, granulated sugar, pumpkin, and oil. Beat on medium speed until combined well. 
  4 large eggs, 2 cups granulated sugar, 2 cups pure pumpkin, 1¼ cup canola or vegetable oil
• Add the dry ingredients into the wet ingredients and mix on low speed just until combined and no flour pockets or streaks remain in the batter. 

Make The Cinnamon Streusel

• In a small bowl, whisk together the sugar, all-purpose flour, and cinnamon. Add in the cold cubed butter and use your clean hands, or a pastry cutter, to mix until it resembles coarse crumbs. Set aside. 
  1/2 cup granulated sugar, 5 tablespoons all-purpose flour, 1½ teaspoons ground cinnamon, 4 tablespoons cold butter

Assemble & Bake The Muffins

• - Fill each muffin cup 1/4 of the way full with the pumpkin muffin batter.

  - Add a heaping tablespoon of the cream cheese mixture (remove it from the freezer) onto the middle of the pumpkin batter.

  - Fill the remaining of the muffin cup with more pumpkin batter until it's almost to the top. Make sure that the muffin batter on top completely covers the cream cheese center. 

  - Sprinkle some of the streusel topping on top of each muffin. 
• Bake for 20-25 minutes or until the muffins have formed a nice rounded peak and the tops of the muffins spring back when gently touched with your fingertip. A toothpick inserted into the center of the muffin should also come out with no wet pumpkin batter on it. 
• Remove the muffins from the oven and allow them to cool inside the warm muffin pan for about 15-20 minutes, before removing them to a cooling rack. You can eat them warm, at room temperature, or chilled from the fridge.