Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it.

In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.

In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, cloves, and salt.

In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

In a separate small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and mix using your fingers or a fork until the mixture forms coarse crumbs.

Fill each muffin cup about ⅔ full with the pumpkin batter.

Add a spoonful of the cream cheese mixture in the center of each muffin.

Sprinkle the streusel topping generously over each muffin.

Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.