How to do it

1. PREHEAT the oven to 400 degrees F and line a muffin pan with muffin liners, lightly spraying the inside with baking spray or oil so that the muffins don't stick to the liners.
2. GET out of the fridge the cream cheese and butter to soften and bring to room temperature.
3. IN a medium sized mixing bowl whisk together the VaVa Vanilla Dilettoso mix cinnamon, and pumpkin spice. Set aside.
4. USE another medium sized bowl to whisk together the pumpkin puree, eggs, coconut oil, until smooth.
5. ADD the dry ingredients to the wet and combine using a wooden spoon careful not to over mix.
6. MAKE the cream cheese mixture by beating together softened cream cheese, egg yolk and vanilla extract. (We used almond extract).
7. USE an ice-cream scoop to scoop the muffin batter into the muffin liner so that they are about 1/3 of the way filled. Spoon about 1 tablespoon of the cream cheese on top and then cover with remaining pumpkin batter (it's ok if the batter doesn't completely cover the cream cheese batter).
8. MAKE the streusel topping by combining the coconut sugar (or brown sugar), pumpkin pie spice, and your VaVa Vanilla Dilettoso mix. Add melted butter and use a fork to mix it around into crumbs — it shouldn't be a super fine consistency.
9. SPRINKLE the crumb topping and pumpkin seeds if desired over each. Bake for 23-25 minutes (checking at 23 minutes). Let cool and enjoy!