Prepare the filling by combining the cream cheese and powdered sugar and whip until smooth. Grease a large piece of plastic wrap, parchment paper or aluminum foil and scoop the mixture onto it. Grease your hands with non-stick cooking spray and gently form a log, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up in the tinfoil and freeze for 1-2 hours.
For the muffins, combine the flour, spices,baking soda and salt in a medium bowl. Stir and set aside. In a separate large bowl combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.
To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or fork until crumbly.
Preheat the oven to 350 degrees F and lightly grease a standard muffin pan, or line with paper liners.
Fill each muffin cup 1/3 full with batter. Remove the cream cheese log from the freezer and slice into 12 equal slices. Place a slice in the center of the batter in each muffin cup. Spoon the remaining batter evenly on top of each muffin cup. Sprinkle the streusel topping on top.
Bake muffins for 18-20 minutes. Remove from muffin pan and allow to cool on a wire rack before serving.
Store pumpkin cream cheese muffins in the refrigerator in an air-tight container for 3-5 days.To freeze:Once cooled, place muffins in a freezer safe bag or container and freeze for up to 3 months. Recipe adapted from Annie Eats