Make the streusel topping

In a small bowl, mash together streusel topping ingredients until it's crumbly. Be careful not to mash into a paste. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin spice and salt.

In a large bowl, whisk together brown sugar, granulated sugar, eggs, pumpkin puree, melted butter, buttermilk and vanilla extract.

Add dry ingredients to wet ingredients and stir with a wooden spoon or rubber spatula, just until batter comes together. Do not over mix. Set aside.

Make the cream cheese filling

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, mix cream cheese, egg, granulated sugar and vanilla until smooth and creamy.

Assemble and bake

Preheat the oven to 425 degrees.

Line a muffin tin with liners or grease well.

Spoon about a tablespoon of muffin batter into each well. Top each well with a tablespoon of cream cheese filling. Add another tablespoon of muffin batter on top of cream cheese filling in each well.

Gently press a tablespoon of cinnamon streusel topping on each filled muffin well.

With an oiled paper towel, wipe away any muffin batter or crumbs around the edges of each well. The oil will help the muffin tops not stick to the pan.

Bake at 425 degrees for exactly 5 minutes then lower the oven temperature to 350 degrees and bake for another 12-15 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool muffins in the tin for about 10 minutes then transfer to a wire rack to cool completely before serving.