I tried this one out on my guests this morning and they all loved it!
Pumpkin Cheesecake MuffinsFor the filling: 8 oz cream cheese, softened 1 c powdered sugar For the Muffins: 4 large eggs 2 c sugar 1 15 oz can pumpkin 1 1/4 c vegetable oil 3 c flour 2 tsp ground cinnamon 1 1/2 tsp ground nutmeg 1 1/2 tsp ground ginger 3/4 tsp ground cloves 1 tsp salt 1 tsp baking soda For the Topping: 1/2 c sugar 5 T flour 1 1/2 tsp ground cinnamon 4 T cold butter, cut into pieces 1. Make the filling by combining the cream cheese and powdered sugar in a bowl. Mix well. Place bowl in the freezer while preparing muffins and topping. 2. spray 24 muffin cups. Make the muffin batter. In a medium bowl combine the first four ingredients whisking to blend. Add the dry ingredients on top; do not stir until all ingredients are in the bowl. Then stir just to combine. 3. Make the topping by conbining all the topping ingredients by pressing with a fork until mixture resembles fine crumbs. 4. Assemble the muffins. Preheat oven to 350. Fill each muffin well with a small amount of batter. Take a spoonful of the cream cheese mixture and place it in the muffin pan on top of the dollop of batter. Then add another dollop of batter to cover the cream cheese mixture. Sprinkle some of the topping on each of the muffins. 5. Bake for 22 – 25 minutes. Cool on a wire rack before serving.