1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.

2. In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, and pumpkin pie spice.

3. In another bowl, mix the wet ingredients: pumpkin puree, sugars, eggs, melted butter/oil, and milk until smooth.

4. Combine the wet and dry ingredients, mixing just until incorporated. Be careful not to overmix.

5. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.

6. Fill each muffin cup halfway with batter, then add a dollop of the cream cheese mixture on top. Use a toothpick or knife to swirl the cream cheese into the batter.

7. For the streusel topping, mix the flour, cold butter, brown sugar, and cinnamon until crumbly. Sprinkle over the muffins.

8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.