Preparation Steps

• In a medium bowl, combine the cream cheese, 1 egg, and 3 tablespoons granulated sugar. Mix with a hand mixer until smooth, about 1-2 minutes.
• Transfer the cream cheese mixture to a bowl and refrigerate while you prepare the other components.
• For the streusel topping, mix the light brown sugar, butter, oats, 0.5 cup flour, cinnamon, and chopped pumpkin seeds in a bowl until coarse crumbs form. Set aside.
• Preheat the oven to 350°F (177°C) and line two muffin tins with paper liners.
• In a large bowl, whisk together 3 cups flour, pumpkin pie spice, cinnamon, kosher salt, and baking soda.
• In another bowl, mix the vegetable oil, 2 cups sugar, 4 eggs, and pumpkin puree until smooth.
• Add the wet pumpkin mixture into the dry flour mixture and stir until just combined.
• Fill muffin liners halfway with batter. Add a spoonful of the cream cheese filling in the center of each, then cover with more batter to encase the filling. Repeat with all muffins.
• Sprinkle the streusel topping over each muffin and bake for 20 to 25 minutes, until muffins are set and a toothpick inserted comes out clean.
• Allow muffins to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.