Pumpkin and Cream Cheese Muffins with Pecan Streusel

Filling:
4 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract

Streusel:
1/2 cup all-purpose flour
1/3 cup sugar
1/4 cup pecans, roughly chopped
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Muffins:
1 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sugar
1 cup canned pumpkin
1/2 cup plus 2 tablespoons vegetable oil

For the filling, in a medium bowl, stir together cream cheese and confectioners' sugar until smooth. Add vanilla extract and stir to combine. Form the mixture into a
12-inch log on a piece of plastic wrap, wrap it and freeze it for at least two hours.

Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and set aside.

In a medium bowl, use a fork to combine flour, sugar, pecans, butter and cinnamon and set aside.

Whisk together flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda and salt in a large bowl.

In a medium bowl, whisk together sugar, pumpkin, eggs, oil and vanilla extract. Pour pumpkin mixture over dry ingredients. Use a rubber spatula to gently combine, mixing just until dry ingredients are moistened.

Remove cream cheese from freezer and divide it into 12 1-inch slices. Scoop a small amount of batter into muffin cups. Place 1 slice of cream cheese log right in center of each cup, then fill with remaining batter. Sprinkle pecan streusel on top of each muffin. Press on streusel, lightly, to make sure it adheres to the batter.

Bake until golden, about 20 to 25 minutes. Cool in pan for about 5 minutes, then remove to a cooling rack to cool completely.

Store in an airtight container in refrigerator. Let come to room temperature before serving or warm briefly in the microwave to take chill off.