Spray or line your cupcake pans with cupcake liners. Set aside.
Make the streusel topping by mixing the flour, brown sugar, and cinnamon together with a fork until combined. Then add the melted butter and stir until just combined. Set aside.It will set up a little more as it cools and you can break it up with your fork before adding to the muffins. Next, make the cheesecake filling by adding your softened cream cheese, sugar, egg, and vanilla extract to a small mixing bowl. Then using a hand mixer or stand mixer beat until smooth and creamy. Set aside.
Preheat the oven to 425F.
In a mixing bowl combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk until combined.
In a separate mixing bowl add pumpkin, eggs, sugar, brown sugar, melted butter, milk and vanilla extract. Mix until combined.
Add your dry ingredients to the wet ingredients and mix until combined. Be careful to not overmix.
Spoon 3 tablespoons of muffin batter into muffin cups. Then add 1 tablespoon of cheesecake filling. You can either gently spread the cheesecake into an even layer or use a butter knife to swirl it. Finish by adding 2 tablespoons of muffin batter on top of the cheesecake layer.
If using the streusel topping, sprinkle about 1 tablespoon of topping on each muffin and gently press it in so it doesn't fall off when baking.
Bake for 5 minutes at 425F and then reduce the heat to 350F and finish baking for about 15 minutes.
Cool in the pan for 5-7 minutes and then remove and finish cooling on a cooling rack.
Store completely cooled muffins in an airtight container in the fridge for up to a week.
