To prepare the filling:

1. Combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth.

To make the muffins:

1. Preheat the oven to 350 degrees F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, applesauce (if using) and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping:

1. Combine the sugar, flour and cinnamon in a small bowl; whisk 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.

To assemble the muffins:

1. Using a cookie scoop or spoon, fill 24 muffin cups with a small amount of batter, enough to cover the bottom of the liner (2 tablespoons). Using a smaller mini scoop, or small spoon place about a tablespoon dollop of the cream cheese mixture in the center of each muffin cup. You want to put the cream cheese in the lower portion of the muffin because it will rise during the baking process. Divide the remaining pumpkin batter evenly among the muffin cups, covering the cream cheese completely. Sprinkle a small amount of the crumb topping mixture over each of the muffin.
2. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. They are excellent to serve warm, cold, or at room temperature.