Filling:

• 6oz cream cheese, softened at room temperature
• ¼ cup + 2 tbsp powdered sugar
• ¼ tsp vanilla extract
• ¼ tsp kosher salt

Streusel:

• 3 tbsp granulated sugar
• 2 tbsp all-purpose flour
• ¼ tsp ground cinnamon
• Pinch of salt
• 2 tbsp cold unsalted butter, sliced in ½ inch pieces

Muffin batter:

• 1 ¾ cups + 1 tbsp all-purpose flour
• ½ cup + 2 tbsp granulated sugar
• ¼ cup + 1 tbsp light brown sugar, packed
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp freshly grated nutmeg
• 1 tsp kosher salt
• 1 ¼ tsp baking soda
• ¾ cup +1 tbsp pumpkin puree
• 2 tsp finely grated fresh ginger
• 2 large eggs
• 1 egg yolk
• 5 tbsp (2 ½ oz) buttermilk
• ½ cup + 2 tbsp (5oz) vegetable oil