Preheat your oven to 350ยฐF (175ยฐC). Line a muffin pan with paper liners or grease it well.
In a large mixing bowl, combine 3/4 cup granulated sugar, 3/4 cup brown sugar, and 1/2 cup vegetable oil. Mix until well blended.
Add 2 eggs, 1 teaspoon vanilla extract and 15 oz Pumpkin puree to the sugar-oil mixture. Whisk until fully combined.
In a separate bowl, mix 2 cups all-purpose flour, 1 1/4 teaspoon baking soda and 1 1/2 teaspoons cinnamon.
Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender and moist.
Prepare the Cream Cheese Filling: In a small bowl, mix 8 oz room temperature cream cheese, 6 tablespoons powdered sugar, 2 egg yolk, and 1 teaspoon vanilla extract until smooth.
Scoop the pumpkin batter into the prepared muffin cups, filling each about 1/2 full.
Drop a dollop of the filling into the center of each muffin cup, approximately 1 and a 1/2 Tablespoons per muffin.
Place another scoop of pumpkin muffin batter into each, filling to about 2/3 full.
Make The Streusel: Place 1/3 cup brown Sugar, 1 tsp cinnamon, 2/3 cups All-purpose flour into a bowl and stir to combine. Pour melted butter over top and stir until crumbles form. Be careful not to overmix or it will become a paste.
Place approximately 2 heaping Tablespoons of streusel on top of each muffin. Adjusting based on your preference.
Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Muffins: Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely. This helps the cream cheese filling set properly.
Bone Apple Teeth!
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