Prep oven & pans: Preheat oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper tulip or parchment liners. The high initial baking temperature creates rapid steam expansion to form dramatic, tall bakery domes.

Beat cream cheese filling: In a medium bowl, beat softened cream cheese, granulated sugar, egg yolk, and vanilla extract with a hand mixer on medium speed for 1-2 minutes until completely smooth, silky, and lump-free. Set aside.

Whisk dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, fine salt, cinnamon, ginger, nutmeg, and allspice until thoroughly blended.

Mix wet ingredients: In a separate bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, whole eggs, and vanilla extract until glossy and fully emulsified.

Combine batter: Pour the wet ingredients into the dry ingredients and gently fold with a silicone spatula just until no flour streaks remain. Do not overmix.

Layer and swirl: Spoon 2 tablespoons of spiced pumpkin batter into each muffin cup. Drop 1 tablespoon of cream cheese filling into the center. Top with remaining pumpkin batter, then dollop the rest of the cream cheese on the crown. Use a wooden toothpick to gently swirl the top into an attractive marble pattern. Sprinkle with cinnamon streusel if desired.

Bake to golden perfection: Bake at 425°F for exactly 5 minutes, then without opening the oven door, turn the heat down to 350°F (175°C) and bake for an additional 15 to 17 minutes until a toothpick inserted into the pumpkin crumb comes out clean.

Cool and serve: Allow muffins to rest in the hot pan for 10 minutes so the warm cream cheese center firms up, then transfer to a wire rack to cool completely. Serve warm with butter or chilled with coffee!