Step 1

Preheat the oven to 350ºF. Line standard muffin pan with paper liners, and set aside.

Step 2

In a small bowl, whisk with a fork flour, brown sugar, and cinnamon. Then add melted butter and whisk with a fork until coarse crumbs form, then place in the fridge until ready to use.

Step 3

Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Place in the fridge.

Step 4

In a medium bowl, whisk together flour, spices, baking powder, and salt.

Step 5

In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and whisk until smooth.

Step 6

Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until just combined. Avoid over-mixing.

Step 7

Fill each muffin cup with about 2 tablespoons of batter. Add a Tablespoon of the cream cheese mixture in the center of each  muffin. Top with the remaining batter, and each cup should be about ¾ way full. Sprinkle the streusel crumb over the tops and gently press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.

Step 8

Bake muffins for 23-26 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs. Allow to cool for at least 10 minutes in the pan.

Step 9

Stir powdered sugar and cream. Start with 1 Tablespoon of creme and gradually add more until desired consistency has reached. Drizzle over muffins and serve.

Step 10

Cover leftover muffins and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.