Preheat oven to 350ºF then line a muffin pan with muffin liners. (You can also use a cupcake pan and cupcake liners).
In a large bowl, mix pumpkin puree, eggs, butter, milk, vanilla and sugar together until completely combined.
In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
Carefully mix the flour mixture into the pumpkin mixture until thoroughly combined.
In another smaller bowl, combine the cream cheese, sugar, egg and vanilla. Mix until smooth.
In a third bowl, cream together brown sugar and butter.
Add flour and cinnamon and mix until crumbly. Be careful to not over mix.
Fill you muffin/cupcake liners until they are about a third full.
Using a spoon, add a scoop or two of the cream cheese filling in the center of your muffin. Then top the filling with some more muffin batter.
Crumble the crumb over each muffin.
Place in the oven and bake for 30 to 40 minutes or until a toothpick inserted in the middle (but not all the way because of the cream cheese filling) comes out clean. Enjoy warm or at room temperature.
