• Preheat oven to 350 degrees. Grease or line a muffin pan with muffin cups.

Cream Cheese Filling

• In a small bowl, combine cream cheese and powdered sugar using a hand mixer or mix vigorously by hand until creamy and smooth. Cover and place in freezer to chill while you make the muffins. (do not allow to fully freeze)

Streusel Topping

• In a small bowl, whisk together flour, brown sugar, white sugar, and cinnamon. Cut in butter until it resembles course crumbles. Set aside.

Muffin Batter

• In a large bowl, whisk together flour, white sugar, pumpkin pie spice, baking soda, and salt. In a small bowl, mix eggs, oil, and pumpkin and add to the dry ingredients. Stir until just combined. Gently fold in apples.
• Scoop the batter (about the size of one heaping tablespoon) into the muffin cups. Using a teaspoon, scoop the cream cheese filling and place into the center of the muffin batter in each muffin cup. This will rise while baking so do not worry if it is almost on the bottom. Fill each cup with the remain muffin batter until it reaches 2/3 full. Top each muffin with streusel topping (around 1/4 cup) or until it completely covers the batter.
• Bake for 20-25 minutes until cooked through. The top should be lightly browned and a toothpick inserted just off the center of the muffin should come out clean.
• Transfer to a wire rack and allow to completely cool. Eat warm or cooled.

Glaze (optional)

• In a small bowl, combine powdered sugar and milk until you reach the desired consistency (the thickness of honey will give a nice appearance). Drizzle over cooled muffins. Enjoy!