Preheat oven to 350˚F. Line two 12-cup muffin tins with baking cups and lightly spray with cooking spray.

For the cream cheese layer, beat cream cheese in a stand mixer until smooth. Add in egg yolk, vanilla, and sugar, beating until combined. Set aside.

For the streusel topping, add streusel ingredients to a small bowl. Use your fingers to cut in the butter until the mixture is crumbly and butter is incorporated. Set aside.

For the muffin batter, stir pumpkin puree, eggs, melted butter, sugar, and vanilla extract together in a medium bowl until well combined. Stir in flour, baking powder, baking soda, salt, and spices until fully incorporated.

Fill muffin cups just about halfway with the batter. Add one Tbsp of cream cheese mixture to the top of each. Add one Tbsp of the muffin batter on top, making sure it covers the cream cheese evenly. Each cup should be filled just to the top. Sprinkle with streusel topping evenly.

Bake 18 to 22 minutes, until a toothpick comes out clean when inserted in the center. Cool for approximately 5 minutes and remove from pan. Serve.