There is a wonderful cheesy filling hiding in the middle of the muffin...like a little surprise to the taste buds!
You can see in the above photo the slice of filling just prior to adding the remainder of batter before heading to the oven.
The pics above and below show the cheese filling...the one above is prior to placing in freezer for at least an hour.
The picture below is the cheese log just coming out of the freezer.
4 oz. cream cheese, softened
4 oz. mascarpone cheese, softened
1/2 cup powdered sugar
Combine all ingredients in a bowl and mix until smooth and fluffy. Form into a "log" on plastic wrap (keep in mind that the diameter of log must fit into the muffin tin and be long enough for 24 pieces). Wrap tightly and freeze for at least an hour...I was busy and left mine in the freezer for almost 2 hours.
Pre-heat oven to 350 degrees and line muffin tins with paper liners
3 cups flour
3 teaspoons cinnamon
2 teaspoons nutmeg
1 1/2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
1 1/4 cups vegetable oil
2 cups sugar
2 cups pumpkin
Combine the flour, spices, salt and baking soda in a medium bowl and whisk together completely...set aside
Combine eggs, oil, sugar, and pumpkin...beat until well combined.
Add the flour mixture and mix on low until the flour is just moistened.
1/2 cup brown sugar
1/2 cup flour
4 tablespoons cold butter, cut in cubes
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans
Combine the topping ingredients in a small bowl and combine with a pastry blender or your fingers (I chose fingers)
Fill each muffin cup about half full with batter.
Remove cheesy log from freezer and slice into 24 pieces. Place a piece in each half filled muffin. With remaining batter, cover the cheese piece completely with batter.
Sprinkle the streusel on top of each muffin and place in oven for 18 - 25 minutes.
Your home will smell like fall and just wait until you taste the muffins...oh my!