combine the cream cheese and confectioners’ sugar in a mixing bowl and beat well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. I was impatient and therefore had to cut the log into globs and use my fingers to scrape them off the knife. It worked, but if you have the time, make the day before and freeze.
For the muffins:
preheat the oven to 350˚ F.
Line muffin tins with liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, stir to combine.
In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended.
With the mixer on low slowly add dry ingredients, mixing just until incorporated.
For the crumble topping:
Combine the sugar, flour and cinnamon in a small bowl. Cut the cold butter into the dry ingredients with a fork until the mixture is crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 (or so) equal pieces. Place a slice of the cream cheese mixture into the center of each muffin. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the streusel mixture over each muffin.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.