Pumpkin cream cheese muffins

My pumpkin cream cheese muffins are stuffed with a cream cheese filling and topped with my easy (no pastry cutter needed) streusel. They're perfectly spiced and moist--such a fun fall breakfast treat!

Ingredients

Streusel

• 3 Tablespoons butter melted
• ½ cup all-purpose flour (63g)
• ⅓ cup brown sugar tightly packed (75g)
• 1 Tablespoon sugar
• ¾ teaspoon ground cinnamon

Cream Cheese Filling

• 8 ounces cream cheese softened to room temperature (225g)
• ⅓ cup sugar (65g)
• ½ teaspoon vanilla extract

Pumpkin Muffins

• ¾ cup butter softened (165g)
• ½ cup sugar (100g)
• ¼ cup brown sugar packed (50g)
• 2 large eggs lightly beaten (room temperature preferred)
• 1 cup pumpkin puree (225g)
• 1 ½ teaspoon vanilla extract
• 2 Tablespoons milk (30ml)
• 1 ¼ cup all-purpose flour (150g)
• 2 teaspoons pumpkin spice
• ½ teaspoon ground cinnamon
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt