1. Start with the streusels. Combine flour, brown sugar and ground cinnamon in a bowl. Add the melted butter and mix everything with a fork until different-sized streusels form. Place in the fridge until needed again.

2. For the cheesecake filling add the cream cheese to a bowl and mix until soft and creamy. Next, add the sugar, egg yolk, and vanilla extract and mix until well combined. Set aside.

3. Preheat the oven to 220°C (430°F). Line muffin tins* with 12-14 paper liners and set them aside.

4. Add brown sugar and eggs to a large bowl and mix until light and fluffy. Add the pumpkin purée, oil, milk, and vanilla extract and mix until well combined. Combine flour, baking powder, baking soda, salt, ground cinnamon and pumpkin pie spice, add it to the bowl and mix until just combined.

5. Add about a tablespoon of muffin batter to each paper liner, top that with some cheesecake filling (not quite a full tablespoon), then top that with more muffin batter until the paper liners are pretty much full. Sprinkle the streusels on top.

6. Place the muffin tin in the oven and bake the muffins for about 5 minutes, then reduce the temperature of the oven to 180°C (350°F) and continue baking the muffins for about 15-17 minutes – or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool down for some time inside the muffin tin, then lift them out and let them cool down completely on a wire rack.