Pumpkin Cheesecake Snickerdoodle Muffins

INGREDIENTS

For the filling::

4 oz

cream cheese, at room temperature

1/2 cup

powdered sugar

For the muffins::

2 cups

or 255 grams) white whole wheat flour

1 tsp

baking soda

1/2 tsp

fine salt

1 tsp

ground cinnamon

1/2 tsp

ground cloves

1/2 tsp

ground nutmeg

3/4

packed dark brown sugar

3 tbsp

unsulphered molasses

1/4 cup

applesauce

large eggs

1 cup

canned pumpkin puree

1 tsp

vanilla

3/4 cup

buttermilk

For the cinnamon-sugar topping::

1/2 cup

granulated sugar

1/2 tsp

ground cinnamon

2 tbsp

butter, melted and cooled