First, preheat your oven to 180C / gas mark 5 and fill a muffin tin with liners.
First, we'll make the streusal and cheesecake layers so they're ready to go once you're muffin batter is done. For the cheesecake, scoop one packet of cream cheese into a large bowl and stir in the icing sugar. Set aside.
For the streusal layer, combine the sugar, flour and cinnamon, and add the melted butter. Set aside.
Muffin time! In a large bowl or jug, combine the pumpkin, eggs, vanilla, oil and light brown sugar. Whisk until smooth.
In a large bowl, sift together the plain flour, baking powder, bicarbonate of soda and salt. Combine the wet and dry ingredients and stir well, then fill the muffin cases two thirds full.
Use a teaspoon to scoop a helping of cheesecake mixture onto the top of each muffin, making a little well for it with the spoon as you do. Sprinkle the streusal mixture on top. Bake for 20 - 22 minutes, until the tops are browned. It will be hard to get a skewer or knife to come out clean because of the cheesecake mix, so take out after a maximum of 22 minutes.
Store the muffins in an airtight tin for up to 5 days.
Recipe by Kerry Cooks at https://kerrycooks.com/pumpkin-spice-crumble-muffins/