Preheat your oven to 425°F (218°C). Line a 12-cup standard muffin pan with paper or tulip parchment liners. Lightly spray the top rim of the pan with non-stick spray.

In a small bowl, prepare the streusel by stirring together ¼ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add 2 tablespoons cold cubed butter and cut it in using a pastry cutter, fork, or clean fingers until crumbly, pea-sized clusters form. Chill in the refrigerator while making the batter.

In a medium bowl, beat softened cream cheese, ¼ cup granulated sugar, egg yolk, and vanilla extract with an electric mixer on medium-high speed for 2 minutes until perfectly smooth, glossy, and lump-free. Set aside.

In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon until evenly distributed.

In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, vanilla bean paste, and milk until silky and emulsified.

Pour the wet ingredients into the dry mixture. Fold gently with a rubber spatula just until combined and no dry pockets of flour remain. Be careful not to overmix to keep the muffin crumb ultra-tender.

Divide half the pumpkin batter evenly among the 12 muffin cups. Dollop a generous tablespoon of cream cheese filling into the center of each. Top with the remaining pumpkin batter, then spoon another dollop of cream cheese over the tops. Use a toothpick or small butter knife to gently swirl the cheesecake into the pumpkin surface.

Scatter the chilled cinnamon streusel generously over the top of each muffin.

Bake at 425°F (218°C) for 5 minutes. Then, keeping the oven door closed, reduce heat to 350°F (175°C) and bake for an additional 15 to 17 minutes until tops are puffed, golden brown, and a toothpick inserted into the muffin sponge comes out clean.

Let muffins rest in the pan on a wire cooling rack for 10 minutes, then transfer muffins directly to the rack to cool completely. Serve warm with butter or a cozy spiced drink!