Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cavity to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt until evenly combined.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture and gently fold until just combined. Avoid overmixing to keep the muffins soft and fluffy.

Step 4: Prepare the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Transfer the filling to a piping bag or use a spoon for easier assembly.

Step 5: Assemble the Muffins

Fill each muffin liner approximately halfway with pumpkin batter. Add about 1 tablespoon of cream cheese filling to the center of each muffin. Cover with a little additional pumpkin batter, leaving enough room for the muffins to rise.

Step 6: Prepare the Optional Streusel Topping

In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter and mix with your fingertips until coarse crumbs form. Sprinkle the streusel evenly over the muffin tops.

Step 7: Bake the Muffins

Place the muffin pan in the preheated oven and bake for approximately 20–25 minutes, or until the pumpkin portion is fully baked. Insert a toothpick into the pumpkin cake rather than the cream cheese filling. The toothpick should come out clean or with a few moist crumbs.

Step 8: Cool and Serve

Remove the muffins from the oven and allow them to cool in the pan for 5–10 minutes. Transfer to a wire rack to cool further. Serve slightly warm or chilled and enjoy.