1-First step: Prepare the pan and preheat the oven Preheat your oven to 425°F (220°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. This high starting temperature is key for getting tall muffin tops with a nice dome.

2-Second step: Make the crumb topping In a small bowl, mix 1/3 cup packed brown sugar and 1 teaspoon ground cinnamon. Stir in 1/4 cup melted unsalted butter, then add 2/3 cup all-purpose flour. Mix until the topping looks crumbly and sandy. Set it aside while you prepare the batter.

3-Third step: Mix the dry ingredients for the batter In a large bowl, whisk together 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. This step spreads the leavening and spices evenly through the flour, which helps every muffin taste balanced.

4-Fourth step: Whisk the wet ingredients In a medium bowl, whisk 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 cup canned pumpkin puree, 1/2 cup vegetable oil or melted coconut oil, 1/3 cup milk, and 1 teaspoon pure vanilla extract. Keep whisking until the mixture looks smooth and well blended.

5-Fifth step: Combine the batter gently Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. A few small streaks of flour are fine. Overmixing can make the muffins dense instead of soft and tender, so stop as soon as the batter comes together.

6-Sixth step: Make the cream cheese filling In another bowl, beat 6 ounces full-fat brick cream cheese until smooth. Add 1 egg yolk, 1/2 teaspoon pure vanilla extract, and 3 tablespoons granulated sugar. Beat again until the filling is creamy and blended. The egg yolk helps the filling set nicely in the oven, so do not skip it.

7-Seventh step: Fill the muffin cups Spoon 1 heaping tablespoon of pumpkin batter into each muffin cup. Add 1 spoonful of cheesecake filling to the center. Then top with another heaping tablespoon of batter. It does not have to look perfect at this stage because the batter will spread as it bakes.

8-Eighth step: Add the crumb topping Sprinkle the crumb topping over each muffin and press it down lightly so it sticks. This helps the topping stay in place and gives you that classic bakery look after baking.

9-Ninth step: Bake with a temperature change Bake the muffins at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for 15 to 17 more minutes, for a total of 20 to 22 minutes. The high heat at the start creates a quick burst of steam that lifts the tops, while the lower temperature finishes the centers without drying them out. To check for doneness, insert a toothpick into the muffin part, not the cream cheese center. It should come out clean or with just a few moist crumbs.

10-Tenth step: Cool before serving Let the muffins cool in the pan for at least 10 minutes before serving. This helps the filling set a little more and makes the muffins easier to lift out. If you are using liners, remove them once the muffins are cool enough to handle. Serve warm for the best flavor and texture.