1-First, preheat your oven to 425°F and get your muffin pans ready with nonstick spray or liners. This high initial heat helps create those tall, bakery-style tops that make your muffins look amazing.

2-Next, mix up the crumb topping by combining 1/3 cup packed light or dark brown sugar, 1 teaspoon ground cinnamon, and 1/4 cup melted unsalted butter, then stir in 2/3 cup all-purpose flour until it’s crumbly. Set that aside for later.

3-In a large bowl, whisk together the dry ingredients: 1 and 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1 teaspoon pumpkin pie spice. Remember, you can make your own pumpkin pie spice with equal parts ground ginger, nutmeg, cloves, and allspice mixed with cinnamon.

4-In another bowl, blend the wet ingredients: 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, and 1 teaspoon pure vanilla extract. Pour this into the dry mix and stir just until combined don’t overdo it to keep your muffins tender.

5-For the cream cheese filling, beat 6 ounces of softened full-fat brick cream cheese until smooth, then add 1 egg yolk at room temperature, 1/2 teaspoon pure vanilla extract, and 3 tablespoons granulated sugar. Mix it all together for a creamy center.

6-Spoon the batter into your muffin cups, add a dollop of filling, top with more batter, and sprinkle on the crumb topping. Press it gently to make sure it sticks.

7-Bake at 425°F for 5 minutes, then drop the temperature to 350°F and continue for 15-17 minutes. Let them cool for at least 10 minutes before enjoying. If you’re into other muffin recipes, check out our funfetti Greek yogurt muffins for a fun twist.