Combine the cream cheese and sugar in a medium bowl and blend on medium-high with hand mixer until smooth. Line a sheet pan with a silicone baking mat or waxed paper and scoop 1 tablespoon-sized balls onto the lined pan, being sure each ball of filling does not touch the other. Place the pan flat in freezer for at least 2 hours. Once balls are frozen, you can transfer to a freezer-safe Ziploc bag and keep on-hand for up to one month.

Preheat oven to 350 degrees. Line muffin pans with paper liners. In a large bowl, combine the flour, spices, salt and baking soda; whisk to blend. In a separate bowl, combine the eggs, sugar, pumpkin and oil. Blend on medium-high with hand mixer until smooth. Make a well in center of dry ingredients. Pour pumpkin mixture into flour mixture and gently blend with a spatula until there are no streaks of flour remaining.

Combine the sugar, cinnamon and flour in a small bowl; whisk to combine. Add the butter and using a pastry blender, cut and mix together until mixture resembles wet sand.

Follow picture instructions above. Line each muffin cup with one tablespoon of muffin batter. Place a cream cheese filling ball on top. Cover with remaining batter and sprinkle each muffin lightly with the streusel.

Bake at 350 degrees for 24 minutes, rotating pans halfway through baking time. Allow muffins to cool completely before serving.