Preheat oven to 375°F (190°C). Line a 12-cup standard muffin pan with paper or parchment tulip liners.

In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and 1 tablespoon of flour with an electric hand mixer on medium speed for 2 minutes until completely smooth, silky, and lump-free. Transfer to a small piping bag or zip-top bag with the corner snipped.

Prepare the streusel: In a small bowl, combine flour, brown sugar, cinnamon, and chopped pecans. Cut in the cold cubed butter using a fork or your fingers until crumbly and pea-sized clusters form. Set aside.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and milk until completely smooth and glossy.

Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula just until no dry flour streaks remain. Do not overmix!

Divide half of the spiced pumpkin batter evenly among the 12 muffin cups (about 1.5 tablespoons per cup).

Pipe or spoon a generous dollop of the cream cheese filling (about 1 tablespoon) directly into the center of each cup.

Spoon the remaining pumpkin batter on top to cover the cream cheese layer, filling cups about 3/4 full.

Pipe a decorative swirl of remaining cream cheese across the surface, then generously scatter the cinnamon-pecan streusel over each muffin top.

Bake at 375°F (190°C) for 18 to 22 minutes, or until the muffin tops are domed, springy to the touch, and a toothpick inserted into the spiced pumpkin portion comes out clean (avoiding the creamy cheesecake pocket).

Cool in the muffin tin for 10 minutes on a wire rack, then transfer muffins directly onto the cooling rack to cool completely. The cream cheese filling will set as they rest. Serve warm or chilled!