Filling:
• Cream cheese, softened | --- | 4 ounces
• Powdered sugar (confectioners’ sugar) | --- | 1/2 cup
• Vanilla extract | --- | 1/2 teaspoon

Streusel:
• Light brown sugar, firmly packed | --- | 1/4 cup
• All-purpose flour | --- | 1/4 cup
• Ground cinnamon | --- | 3/4 teaspoon
• Cold butter, cut into pieces | --- | 2 tablespoons

Batter:
• All-purpose flour | --- | 1 1/2 cups
• Baking powder | --- | 1 1/4 teaspoons
• Pumpkin pie spice | --- | 1 teaspoon
• Baking soda | --- | 1/2 teaspoon
• Salt | --- | 1/2 teaspoon
• Ground cinnamon | --- | 1/2 teaspoon
• Canned pumpkin puree (not pumpkin pie filling) | --- | 1 1/4 cups
• Vegetable oil | --- | 1/3 cup
• Granulated sugar | --- | 1/2 cup
• Light brown sugar, firmly packed | --- | 1/2 cup
• Eggs | --- | 2

1. Preheat oven to 375F. Prepare muffin pan with vegetable cooking spray.
2. For the filling: Mix together cream cheese, confectioners’ sugar and vanilla; in medium bowl; set aside.
3. For the streusel: Combine brown sugar, flour, and cinnamon in medium bowl. Cut butter into dry ingredients using a fork until crumbly. Set aside until ready to use.
4. For the batter: Combine flour, baking powder, spices, baking soda, salt in medium bowl; mix well.
5. In large bowl, whisk together canned pumpkin, vegetable oil, granulated sugar, brown sugar and eggs. Add flour mixture and stir until just combined.
6. Divide half of batter among prepared baking cups. Spoon about 1 tablespoon cream cheese mixture onto batter, making a slight indentation with spoon. Top with the remaining batter. Sprinkle with streusel.
7. Bake 18-22 minutes or until muffins spring back when touched. Cool in pan 10 minutes; remove to cooling grid.