1-Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners to get everything set for a smooth baking process.

2-In a medium bowl, whisk together 1 and 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1 teaspoon pumpkin pie spice to evenly mix the dry ingredients.

3-Next, in a separate large bowl, whisk together 1/2 cup packed light or dark brown sugar, 1/2 cup granulated sugar, 2 large eggs at room temperature, 1 cup canned pumpkin puree, 1/2 cup vegetable oil or melted coconut oil, 1/3 cup milk, and 1 teaspoon pure vanilla extract until smooth and combined. Gently fold the dry mix into the wet ingredients, stirring just until everything comes together without overmixing this keeps your muffins tender and light.

4-For the cream cheese filling, beat 6 ounces of softened full-fat brick cream cheese in a bowl until smooth, then add 1 egg yolk at room temperature, 1/2 teaspoon pure vanilla extract, and 3 tablespoons granulated sugar; mix until combined. Now, spoon about 1 heaping tablespoon of the pumpkin batter into each muffin cup, layer with about 1 spoonful of the cream cheese filling, and top with more pumpkin batter to fill the cups. Prepare the crumb topping by mixing 1/3 cup packed light or dark brown sugar, 1 teaspoon ground cinnamon, 1/4 cup melted unsalted butter, and 2/3 cup all-purpose flour until crumbly, then sprinkle it on each muffin and gently press it in.

5-Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 15-17 minutes, for a total of about 20-22 minutes. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack. This method ensures a perfect rise and bakery-style top, as shared in resources like health benefits of pumpkin spice, which highlights why these ingredients make your bakes so special.