Preheat the oven to 425ºF and line two muffin pans with muffin liners or grease the muffin pans with baking spray.

To make the cream cheese filling; in a medium bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Set aside.

To make the brown sugar pecan topping combine the brown sugar together with flour.

Next, using a fork or pastry blender, cut the softened butter into the mixture until it is crumbly.

Sprinkle half of the chopped pecans into the crumb topping mixture and mix it in. Set aside.

Make the pumpkin batter by combining a can of pure pumpkin puree together both sugars, vanilla extract, and vegetable oil in a large bowl.

Next, beat in the eggs just until they are combined with the batter.

In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and allspice, as well as the baking soda, baking powder, and salt.

Slowly beat the dry ingredients into the pumpkin mixture until the batter forms. Mix just until the ingredients are moistened.

Using a cookie scoop or large spoon, divide the batter equally between the 24 muffin liners or until the batter cups are two-thirds full.

Drop a tablespoon of cheesecake filling on top of the batter and use a toothpick or knife to gently swirl the cream cheese filling into the top of the pumpkin muffin batter.

Sprinkle the topping on top of the cheesecake layer and gently press it down into the tops to make it stick. Evenly disperse the crumb topping among the muffins.

Top with the remaining chopped pecans.

Use a toothpick to check to see if the muffins are done.

Allow the muffins to cool in the pan for about 5 minutes before transferring them onto a wire rack to cool completely.