I'm looking out at a gorgeous Ohio fall Sunday...bright sunshine, cool crisp air and falling leaves.  And football on the TV.  Life is good.

These muffins are the perfect treat for a late-October weekend.

Pumpkin Cream Cheese Muffins
adapted from The Loopy Ewe

Filling:
8 ounces cream cheese
1 cup powdered sugar

Topping:
1/2 cup sugar
5 tablespoons flour
1 1/2 teaspoons cinnamon
4 tablespoons cold butter, cut into pieces

Muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

Beat together cream cheese and powdered sugar until well combined.  Scrape onto piece of plastic wrap and form into a log, 1 1/2 inches in diameter.  Wrap tightly in plastic wrap and place in freezer for at least 2 hours.

Combine topping ingredients in a small bowl.  Mix with clean hands or two forks until crumbly.  Keep in refrigerator until ready to use.

Preheat oven to 350 degrees.  Grease muffin tins, or use paper liners.

In large bowl, beat together eggs, sugar, pumpkin and oil until well blended.  Add all of the dry ingredients and stir until combined.  Do not overmix.

Slice cream cheese log into 24 equal pieces.

Put a small amount (barely 1 tablespoon) of batter in each muffin tin well.  Top with piece of cream cheese mixture, then spoon batter on top, completely covering the cream cheese.  Sprinkle each muffin with topping.

Bake at 350 degrees for 20-25 minutes.  Let cool on wire rack for a few minutes before serving.  Makes 24 muffins.