Step 1

Make the filling: Beat the cream cheese and sugar in a bowl until smooth. Blend in the yolk and vanilla, then cover and refrigerate.

Step 2

Make the streusel: In a separate bowl, combine the flour, brown sugar, butter, cinnamon, and nutmeg. Blend with a pastry cutter or rub between your fingers until coarse crumbs form. Cover and refrigerate.

Step 3

Preheat oven to 425°F (220°C). Line 14 muffin cups with liners.

Step 4

Make the muffin batter: In a large mixing bowl, whisk the flour, pumpkin pie spice, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

Step 5

In a separate bowl, whisk the eggs with the sugars until well blended. Add the pumpkin puree, oil, sour cream, and vanilla and mix until smooth.

Step 6

Make a well in the center of the dry ingredients, pour in the wet, then gently stir by hand until just combined.

Step 7

Assemble and bake: Fill each muffin cup about 1/3 full with batter. Spoon 1 tablespoonful dollops of cream cheese filling into the center, then top with the remaining batter until muffin cups are full. Sprinkle the streusel topping over the muffins and press gently so it sticks.

Step 8

Bake for 5 minutes, then reduce the heat to 350°F (175°C) and bake for 15-18 minutes.

Step 9

Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool fully. Enjoy!