To make the streusel topping
1-In a small bowl, whisk together flour,: In a small bowl, whisk together flour, brown sugar, and cinnamon with a fork. Then add melted butter and whisk with a fork until coarse crumbs form; place in the fridge until ready to use.

To make the cream cheese filling
2-Using a mixer, beat softened cream cheese,: Using a mixer, beat softened cream cheese, sugar, and vanilla together until smooth, about 2 minutes. Place in the fridge.

To make the muffin batter
3-In a medium bowl, whisk together flour,: In a medium bowl, whisk together flour, spices, baking powder, and salt.
4-In a large bowl, combine the pumpkin: In a large bowl, combine the pumpkin puree, sugar, brown sugar, oil, milk, eggs, and vanilla, and whisk until smooth.
5-Gradually add the dry ingredients to the: Gradually add the dry ingredients to the pumpkin mixture, and whisk or stir until just combined. Avoid over-mixing.

Assembling the muffins
6-Preheat the oven to 350ºF: Preheat the oven to 350ºF. Line a standard muffin pan with paper liners, and set aside.
7-Fill each muffin cup with about 2: Fill each muffin cup with about 2 tablespoons of batter. Add a Tablespoon of the cream cheese mixture in the center of each muffin. Top with the remaining batter, and each cup should be about ¾ way full. Sprinkle the streusel crumb over the tops and gently press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
8-Bake muffins for 23-26 minutes, or until: Bake muffins for 23-26 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs. Allow to cool for at least 10 minutes in the pan.

To make the glaze
9-Stir powdered sugar and cream: Stir powdered sugar and cream. Start with 1 Tablespoon of cream and gradually add more until you reach the desired consistency. Drizzle over muffins and serve.
10-Cover leftover muffins and store at room: Cover leftover muffins and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.