Preheat oven to 400F. Line a 12-cup muffin pan with papers and spray with a bit of cooking spray. Set aside.
To make the topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut the butter into small pieces and then use your fingers to squeeze the butter into the other ingredients until coarse crumbs form. Set aside.
To make the filling, stir together the cream cheese, sugar and vanilla until thoroughly mixed.
To make the muffins, stir together the pumpkin, eggs, brown sugar, oil, dark corn syrup, salt, cinnamon, cloves, ginger, baking powder, baking soda and milk in a mixing bowl until well-combined. Add the flour and stir until there are no lumps.
Put about 2 tablespoons of batter in the bottom of each muffin tin. Top with 1 heaping tablespoon of the filling and then another 2 tablespoons of the batter. Divide the topping over the muffins.
Bake for 18-20 minutes, or until a tester inserted near the side comes out clean. (Don't insert it in the middle; you'll just get cream cheese!)
When cool enough to handle, remove from pan and cool on a rack.
Recipe by white plate blank slate at https://whiteplateblankslate.com/pumpkin-cream-cheese-muffins/