Pumpkin Cream Cheese Muffins

There is no better wáy to welcome fáll thán with these Pumpkin Creám Cheese Muffins! á moist, tender, ultrá pumpkin-y muffin, filled with sweetened creám cheese, ánd topped with cinnámon sugár crunch topping!

They áre irresistible! If it's too hot where you áre, these muffins áre guáránteed to máke the leáves stárt fálling off your trees.

Ingredients
For the filling

•  1 (8 ounce) package cream cheese, softened
•  1 cup powdered sugar

For the muffins

•  4 large eggs
•  2 cups granulated sugar
•  2 cups pumpkin puree (or a 15 oz can will work fine)
•  1 and 1/4 cups vegetable oil
•  3 cups all-purpose flour, spooned and leveled
•  1 teaspoon ground cinnamon
•  1 teaspoon ground nutmeg
•  1 teaspoon ground cloves
•  4 teaspoon pumpkin pie spice
•  1 teaspoon salt
•  1 and 1/2 teaspoons baking soda

For the crumb topping

•  1/2 cup + 2 tablespoons granulated sugar
•  1/3 cup all purpose flour
•  2 teaspoons ground cinnamon
•  6 tablespoons cold butter, cut into pieces

Instructions

1. In a large bowl or stand mixer, beat together the cream cheese and powdered sugar on medium speed until blended and smooth. Make sure to scrape the sides and bottom.
2. Lay out a large piece of plastic wrap. Use a spatula to transfer the cream cheese mixture onto the plastic wrap in a log shape, about 1 and 1/2 inches in diameter.
3. ...

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