Prep: Preheat the oven to 350 F and line muffin pans with paper liners.

In a medium bowl, combine the dry ingredients - flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, baking soda, and baking powder. Stir or whisk to blend.

In a larger bowl, combine the eggs, sugar, pumpkin puree, Silk Soy Nog Original, and oil. I mixed using a fork but you can also use a hang mixer.

Add in the dry ingredients, mixing until well incorporated. You do not want to over mix.

To make the topping, combine the brown sugar, cinnamon, flour and melted butter in a small bowl. You want the mixture to be crumbly. If it's too wet, add in a little flour at a time.

Time to put the muffins together! Fill each muffin with a small amount of batter. Add just enough to cover the bottom of the liner. If you fill to full, it will cause the cream cheese to rise higher.

Slice the log of cream cheese into thin horizontal slices and cut those in half. You want small little pieces of cream cheese for the middle of the muffin. Place a slice of the cream cheese mixture into each of the cups and slightly push down into the batter.

Add the remaining batter between the muffin cups, placing on top of the cream cheese and covering.

Sprinkle a small amount of the topping onto each of the muffins.

Bake for 20 minutes. Transfer to a wire rack and let cool.