In the bowl of a stand mixer, combine cream cheese and confectioners sugar and beat for 3-4 minutes, until light and fluffy.

Scoop filling onto a large rectangle of cling wrap in a 1 1/2 inch wide log shape. Wrap filling tightly with cling wrap and twist the ends of the cling wrap to seal.

Place in the freezer and chill for at least 2 hours.

Place muffin liners in two muffin tins and set aside.

In the bowl of a stand mixer, beat together eggs, sugar, pumpkin puree, and canola oil until well combined. In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, pumpkin pie spice blend, salt, and baking soda.

Add dry mixture to the bowl of the stand mixer and mix until just combined.

Cover bowl with cling wrap and chill in the refrigerator for 20 minutes.

Preheat oven to 425F.

To prepare the topping, combine sugar, flour, and cinnamon in a medium bowl and whisk.

Add chilled butter and use a pastry cutter or two butter knives to cut the butter into the mixture until mixture resembles coarse crumbs.

Spoon about a tablespoon of batter into each muffin liner.

Slice the chilled filling into 24 equal pieces and place into each muffin cup. Evenly disperse the rest of the batter between the muffin cups, filling each muffin liner almost to the top.

Spoon a tablespoon of the topping on top of each muffin cup and bake for 6 minutes.

Reduce oven temperature to 350F and bake for an additional 15 minutes.

Let cool in the pan for 5 minutes before transferring muffins to a wire cooling rack to cool almost completely.