1. Preheat oven to 350°F. Line a muffin pan with paper liners. Set aside.
2. In a medium bowl, mix together flour, spices, baking soda and salt.
3. In a large bowl, mix together pumpkin, vanilla, sugar, oil, milk and eggs. Stir to combine. Slowly mix in the dry ingredients. Fill the muffin liners 3/4 the way full and set aside.
4. In a small bowl, beat the room temperature cream cheese, sugar and vanilla extract until smooth.
5. Spoon a dollop of cream cheese mixture onto each of the pumpkin batter muffin cups. Cover with more pumpkin batter mixture to completely cover the cream cheese.
6. Next, make the crumb topping. In a small bowl, combine the flour, brown sugar, cinnamon and butter together. Crumble the butter and both sugars together with your fingers until its crumbly. Top each muffin evenly with the crumb topping.
7. Bake muffins for 20-25 minutes. Insert a fork into a muffin to check for doneness. If it comes out clean, then the muffins are fully cooked.
8. While the muffins cool, make the glaze topping. Combine the cream cheese, powdered sugar and vanilla extract. Mix until smooth. Drizzle over the muffins.

Thank you to Chef Jasper Mirabile Jr. of Jasper's Italian Restaurant in Kansas City, Missouri, for providing this delicious recipe!