Cream cheese pumpkin muffins

Guys, these are seriously the bomb-diggity muffins. Amazing. Delicious. I've always loved Starbucks' pumpkin cream cheese muffins but these blow those out of the park. The recipe is from Annie's Eats but I made a few of my own modifications.

Pumpkin Cream Cheese Muffins

For the filling
- One package of cream cheese (softened)
- 1 cup of confectioners' sugar

For the muffins
-3 cups of all-purpose flour
-1 tsp. of ground cinnamon
-1 tsp. of nutmeg
-1 tsp. ground cloves
-1 tbsp. + 1 tsp. pumpkin pie spice
-1 tsp. salt
-1 tsp. baking soda
-4 large eggs
-2 cups of sugar
-2 cups (or one can) of pumpkin puree
-1 1/4 cups of vegetable oil

For the topping
-Mixture of cinnamon and sugar

For the filling mix the softened cream cheese and sugar in a bowl until well-blended. Roll the cream cheese mixture into a log, wrap with plastic wrap and place in the freezer for two hours.

For the muffins combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda together in a bowl until blended. In a separate bowl add the eggs, sugar pumpkin puree, and oil. Mix with a blender on low speed until blended. Gently combine the pumpkin mixture and the flour mixture until just blended.

Fill each muffin well with 2-3 tablespoons of the mixture. Slice the cream cheese mixture into 24 pieces and add a piece to each muffin well. Top the muffins with more pumpkin mixture until the cream cheese is no longer visible. Top with the cinnamon and sugar mixture. Place in a 350* oven for 20-25 minutes.

Allow the muffins to cool for several minutes because that delicious filling gets very hot!