Prepare the crumble first by whisking together flour, sugars and cinnamon.
Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.
!Cream Cheese Filling
In a medium-sized bowl, combine cream cheese, granulated sugar and vanilla
Stir until smooth. Set aside.
Preheat oven to 425F (215C) and line a 12 count muffin tin with paper liners.
In a medium-sized bowl, use an electric mixer to cream together softened butter and sugars until well-creamed.
Add eggs, one at a time, beating until combined.
Stir in pumpkin puree and vanilla extract until well combined.
Add milk and stir. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
Portion about 2 tablespoons of pumpkin muffin batter into the bottom of each muffin liner.
Drop a heaping tablespoon of cream cheese filling over the pumpkin batter, and then drop more pumpkin muffin batter overtop, taking care to completely cover the cream cheese and filling 3/4 of the way full.
Top with prepared streusel and transfer to oven.
Bake on 425F (215C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature and bake another 12-15 minutes, or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out with dry pumpkin muffin crumbs.
Allow to cool and then sprinkle with powdered sugar if desired and enjoy.