I'm not usually a big pumpkin person, but theses are soo good, but of my boys were fight'n over them.
Cream cheese filling: 16 oz. of cream cheese 1 cup of powder sugar 3 Tablespoons of milk 1 teaspoon of vanilla Crumble: 1/4 cup of brown sugar 1/2 a teaspoon of cinnamon 1/2 a cup of flour 1/2 a cup of crushed pecans 3 Tablespoon of butter Pumpkin muffins: 2 1/2 cups of flour 2 cups of pumpkin puree 2 eggs 1/2 cup of melted butter 1/4 cup of milk 2 teaspoons of baking powder 2 teaspoons of baking soda 1 1/2 cups of sugar 1 1/2 cups of brown sugar 1 teaspoon of salt 2 teaspoons of vanilla 1 teaspoon of cloves 1 teaspoon of nutmeg 1 teaspoon of ginger 1/2 teaspoon of cinnamon
Cut the cream cheese into small cubes and place into a large bowl. Now cream the powder sugar, cream cheese; then add the vanilla and milk, Blend them to together until you get stiff peaks. Now gently ladle the filling into ice cube trays and freeze for a couple of hours. In a medium bowl combine the brown sugar, cinnamon, flour, crushed pecans, and butter, mix it all together until it clumps, and set it aside.
Preheat your oven to 350 degrees F In a large bowl, mix together the butter, pumpkin puree, eggs, vanilla, and milk. Add the flour, salt, sugar, brown sugar, baking powder, baking soda, cloves, nutmeg, ginger, and cinnamon; mix until completely incorporated. Ladle a little less then half into the liner, then gently push the frozen cream cheese filling into the center. Now top with the crumble and bake for 25 to 30 minutes or until golden brown.