In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon and butter, stirring until crumbs form.
For the cream cheese filling:
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese on low and slowly begin to add the confectioner’s sugar, little by little. Once it is all combined, beat on medium for another minute then set aside.
For the pumpkin muffins:
Heat oven to 375ºF (190ºC). Line a jumbo (6-cup) muffin tin with baking cups and spray lightly with vegetable cooking spray.
In a medium mixing bowl whisk together the flour, baking soda, kosher salt and pumpkin pie seasoning.
In the bowl of a stand mixer or large bowl whisk the pumpkin purée, granulated sugar, brown sugar, oil, eggs and vanilla until well combined.
Slowly add the flour, mixing to combine on low speed. Mix until there are no streaks of flour left in the batter, being careful not to overmix.
Fill each cup ¼ of the way full. Add 2 tablespoons of the cream cheese mixture and then fill each cup almost to the top with the pumpkin batter. Crumble streusel over the top.
Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove to a wire rack and let cool completely. Serve warm or at room temperature.