Preheat oven to 425F degrees
Line a muffin tin with liners
*set out 1 stick of butter and 6 oz of cream cheese to warm to room temp*
THE CRUMB TOPPING
In a bowl mix together
1/4 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup softened butter
Combine until small crumbs have been achieved, set aside
In a medium mixing bowl whisk together
1 3/4 Cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp.pumpkin pie spice
In a separate bowl mix together
1/2 cup brown sugar
2 large eggs
1/2 cup softened butter
1/3 cup milk
1 tsp. vanilla extract
Pour the wet ingredients into the dry and mix until combined
THE CHEESECAKE FILLING
In a medium bowl beat together
6 ounces cream cheese, softened to room temperature
1 egg yolk
1 tsp. vanilla extract
3 Tbsp granulated sugar
Layer the muffin batter onto the bottom of the muffin cup
Alternate the pumpkin batter layers with the cream cheese mixture until cups are full
Heavily sprinkle the topping onto the muffins
This topping is crumbly so expect some crumbles on the muffin pan
Bake the muffins for 5 minutes at 425 F degrees
Keeping the muffins in the oven, lower the temperature down to 350 F
Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean