To prepare filling, combine the cream cheese and confectioners' sugar 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 tin foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. To make the muffin topping, combine the sugar, flour, and cinnamon in a small bowl; whisk to blend. Add 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 the refrigerator until ready to use.

To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners. In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend and set aside. In the bowl of electric mixer combine eggs, sugar, pumpkin puree, and oil. Mix on medium-low speed until blended. With the mixer on low speed, add the dry ingredients, mixing just until incorporated. To assemble the muffins, fill each muffin cup with a small amount of the batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of 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 muffin cups. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.