Preheat oven to 375°F. Line 18 muffin cups with baking liners, or grease and flour the cups directly in the tin. Set aside.
Make the cream cheese mixture
In a medium bowl, beat the cream cheese until softened and smooth. Then add the egg, vanilla, and sugar until smooth. Set aside.
Make the streusel topping
In a separate medium bowl, mix together flour, sugars, cinnamon. Cut in the butter with a fork (or two forks, or your hands) until crumbly. Add more flour one tablespoon at a time if needed for a more crumbly texture. Set aside.
Make the muffins
In a large bowl, combine flour, pumpkin spice, baking soda, and salt. In a separate large bowl, beat together the eggs, sugar, canned pumpkin, and vegetable oil. Gently stir the dry ingredients into the wet ingredients until well combined.
Spoon batter into the lined muffin cups, filling each until just over half full. Drop in a tablespoon of the cream cheese mixture over the center of the batter in each cup; add more as you wish. Generously sprinkle streusel topping over each muffin.
Bake at 375°F for 20-25 minutes (muffins are done when a toothpick comes out clean). Cool for 5 minutes in the pan before removing from pans to a wire rack.
I use canned pumpkin for my baking, and you could use fresh, but you would need to adjust the measurements. I always keep some canned pumpkin puree in our pantry. It's awesome to have on hand for Chocolate Chip Pumpkin Bread.Refrigerate these muffins for up to one week in an airtight container. You can also freeze them in freezer bags for up to one month. Thaw at room temperature before eating. This batter makes roughly 15-18 regular size muffins, depending on how much batter, filling, and streusel topping you put in each muffin cup.
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