Preheat oven to 350 degrees. Line two regular muffin pans with paper linings.

Mix dry ingredients flour, sugar, baking soda, baking powder, salt and pumpkin pie spice together in large bowl.

In a separate bowl, mix together pumpkin puree*, 1/2 cup melted butter, eggs, and vanilla.

*Pumpkin puree is not to be confused with pumpkin pie filling.

Then add the wet mixture to the dry mixture till smooth sticky batter is formed. Fill muffin tin using a large scoop. Set aside.

Using a mixer, combine softened cream cheese, sugar, vanilla and egg in a mixing bowl. Mix until smooth. Add mixture to a pastry bag and snip tip of bag off. Insert filled pastry tip into each muffin squeezing out about a tablespoon. Once you have filled all the muffins, continue to use up any filling by adding more to each muffin.

Make crumble topping by combining dry ingredients flour, brown sugar and pumpkin pie spice. Add 6 tablespoons melted butter and use a pastry blender or fork until mixture becomes a crumble consistency. Sprinkle crumble on top of each muffin.

Bake for 15-18 minutes.