Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.

Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.

In a separate small bowl, prepare the cream cheese filling by combining the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix until smooth and creamy.

In another small bowl, make the streusel topping by mixing the granulated sugar, brown sugar, flour, cinnamon, and melted butter until it forms a crumbly texture.

Spoon a small amount of the pumpkin batter into each muffin liner, filling it about halfway. Add a dollop (about 1 teaspoon) of the cream cheese mixture on top of the batter, then cover with another small scoop of pumpkin batter until the liner is about 3/4 full.

Sprinkle the streusel topping evenly over each muffin.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin (avoiding the cream cheese center) comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.