Crumb Topping:

• 1/3 cup packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 2/3 cup all-purpose flour

Pumpkin Muffins:

• 1 and 3/4 cups all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice*
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/3 cup milk
• 1 teaspoon pure vanilla extract

Cream Cheese Filling:

• 6 ounces full-fat brick cream cheese, softened to room temperature
• 1 egg yolk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 Tablespoons granulated sugar