Step 1

Preheat oven to 425°F. Line a standard 12 cup muffin tin with liners.

Step 2

In the bowl of a standing mixer fitted with a paddle attachment, add cream cheese, powdered sugar, vanilla and salt. Beat over medium speed until well-combined. Refrigerate until ready to use.

Step 3

Add all ingredients to a bowl. Using a pastry cutter, two knives or a food processor (instead of the bowl), cut butter into small pieces. There should be some pea-sized pieces, as well as, smaller crumbs. Refrigerate until ready to use.

Step 4

In a large bowl, whisk together flour, sugars, spices, salt and baking soda.

Step 5

In another bowl, whisk together pumpkin, ginger and eggs. Add buttermilk and whisk to combine. Slowly stream in oil while constantly mixing to emulsify.

Step 6

Whisk wet ingredients into dry ingredients in 2-3 additions. Do not overmix.

Step 7

Using an ice cream scoop, fill muffin cups half way with batter. Using a 1 tablespoon sized scoop or spoon, add cream cheese centered on top of batter. Cover with remaining batter. Smooth with back of spoon or small offset spatula. Sprinkle with streusel.

Step 8

Bake on center rack of oven for 5 minutes at 425°F. Reduce oven to 350°F and continue to bake for 13-17 minutes or until a toothpick inserted near center of muffin (not through cream cheese filling) comes out clean. Cool on wire rack in pan for 5 minutes. Carefully remove from pan (a small offset spatula works well), and transfer directly onto cooling rack to cool completely. Enjoy.