Pumpkin Cream Cheese Muffins

Wow are these good! I've had them starred in my google reader for quite a few months now and when I realized I still had a can of pumpkin in the cabinet from this past fall I knew just how I was going to use it. Mine did not turn out nearly as pretty as Annie's but they still taste fantastic! I did have trouble with the cream cheese filling. I couldn't get it to set up. I tend to have that problem with any cream cheese frosting also. Extra powdered sugar doesn't even work. So if anyone has any tips about that I'd appreciate hearing them!

Pumpkin Cream Cheese Muffins
Source: Annie's Eats
Ingredients:
For the muffins:
3 c flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tbsp and 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 eggs
1 ¼ c vegetable oil
2 c sugar
2 c pumpkin puree

For the filling:
8 oz cream cheese, softened
1 c powdered sugar

For the streusel topping:
½ c sugar
¼ c and 1 tsp flour
4 tbsp butter, cubed
1 ½ tsp cinnamon

Directions:
To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.