Combine the cream cheese, powdered sugar, and Rodelle Vanilla Extract in a medium bowl. Mix well until blended and smooth.
Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 – inches in diameter.
Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.
Transfer to the freezer and chill until slightly firm, at least 2 hours.
Muffins
To make muffins, preheat the oven to 350°F. Line muffin pans with paper liners.
In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin spice, salt, Rodelle Vanilla Bean, split and scraped, and baking soda; whisk to blend.
In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, and oil. Mix on a medium-low speed until blended.
Then, with the mixer on low speed, add in the dry ingredients to the wet ingredients, mixing just until incorporated.
Topping
To make the topping. Combine the Rodelle Cinnamon Sugar and flour in a small bowl, mix to blend.
Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.
Transfer to refrigerator until ready to use.
Assembly
Fill each muffin cup with a small amount of batter, just enough to cover the bottom of the liner (about 1-2 tablespoons).
Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin cup.
Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.
Sprinkle a small amount of the topping mixture over each of the muffins.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely as the filling gets very hot.
Recipe photos taken by Kathryn Herndon at @kniftykat
