Preheat your oven to 375F.

In a large mixing bowl, combine the vegetable oil, eggs, pumpkin puree, milk, vanilla extract and both sugars. Mix until well combined and smooth. Stir together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon and add them into the wet ingredients. Mix just until combined and no lumps appear.

Work on your filling mixture by combining all filling ingredients until smooth

Make the streusel topping by combining all ingredients together and smashing with a fork until the cold butter is about the size of peas.

Prepare 2 cupcake tins (this batter makes 14 cupcakes, or you can make larger cupcakes in just one cupcake tin) and place liners in each mold. Take a small cookie scoop and place one scoop of batter into each liner. Place a heaping tablespoon of the cheesecake filling into each mold on top of the batter. Take another small scoop of the batter and cover each scoop of cheesecake filling. Top each muffin with about a tablespoon of streusel (or as much/little as you like). Bake these for 20 minutes or until fully cooked through. Let them cool slightly before serving – the cheesecake filling will be VERY hot coming straight out of the oven. Enjoy!