Preheat the oven to 325°F (163°C). Line two cupcake pans with 20 paper liners.

Prepare the filling. In a medium bowl using an electric hand mixer, beat all filling ingredients at medium speed until light and fluffy. Set aside.

Prepare the streusel. In a small mixing bowl, stir together the sugars, cinnamon, flour and salt until combined. Use your fingers to add in the butter until well combined. Set aside.

Prepare the batter. In a large mixing bowl, mix together the dry ingredients (flour through salt). In another large bowl , mix together the eggs, and then add the rest of the ingredients (sugars through pumpkin puree). Stir until combined. Add the dry mixture to the wet mixture and mix just until combined (do not over mix!).

Pour about 1 tablespoon of batter in each liner. Then add 4 teaspoons of filling (try to keep the filling in the middle of the muffin and not spread all over). Top with about 3 tablespoons of batter and 1 1/2 teaspoons (9 grams) of the streusel.

Bake for 21-23 minutes or until a toothpick inserted in the side comes out clean (being careful not to confuse raw batter with cream cheese filling). Remove from the oven and let the cupcakes cool in the pan for 10 minutes and then very carefully remove them to a wire rack to cool completely, about 1 hour. Store at room temperature in an airtight container for 1 day or refrigerate for up to 4 days.