Make the filling: Beat cream cheese with powdered sugar until smooth. Shape into a log about 1 ½ inches thick, wrap tightly, and freeze for at least 2 hours (or overnight).

Prep the pans: Preheat oven to 350°F (175°C). Spray muffin pan tops lightly and line with paper liners.

Mix the batter: In a bowl, whisk eggs, granulated sugar, pumpkin purée, and oil. In another bowl, whisk flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Stir dry into wet just until combined. Do not overmix.

Make crumb topping: Combine sugar, flour, and cinnamon. Cut in butter until mixture looks like coarse crumbs.

Assemble muffins: Fill muffin cups one-third with batter. Slice cream cheese log into 24 discs and place one in each cup. Cover with more batter until cups are ¾ full. Sprinkle generously with crumb topping.

Bake: 18–22 minutes, until golden and a toothpick inserted into pumpkin batter (not cream cheese) comes out clean.

Cool: Rest 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.