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1
Preheat oven to 425u00b0F. Line a standard 1- cup muffin tin with liners.
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2
In the bowl of a standing mixer fitted with a paddle attachment, add filling ingredients. Beat over medium speed until well-combined. Refrigerate until ready to use.
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3
Add streusel ingredients to a bowl. Using a pastry cutter, two knives or a food processor (instead of the bowl), cut butter into small pieces. There should be some pea-sized pieces, as well as, smaller crumbs. Refrigerate until ready to use.
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4
For the muffins, in a large bowl, whisk together flour, sugars, spices, salt and baking soda. In another bowl, whisk pumpkin, ginger and eggs. Add buttermilk and whisk to combine. Slowly stream in oil while constantly mixing to emulsify.
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5
Whisk wet ingredients into dry ingredients in 2 to 3 additions. Do not overmix.
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6
Using an ice cream scoop, fill muffin cups half way with batter. Using a 1-tablespoon-sized scoop or spoon, add cream cheese centered on top of batter. Cover with remaining batter. Smooth with back of spoon or small offset spatula. Sprinkle with streusel.
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7
Bake on center rack of oven for 5 minutes at 425u00b0F. Reduce oven temperature to 350u00b0F and continue to bake for 13-17 minutes or until a toothpick inserted near center of muffin (not through cream cheese filling) comes out clean. Cool on wire rack in pan for 5 minutes. Carefully remove from pan (a small offset spatula works well), and transfer directly onto cooling rack to cool completely. Enjoy.
