Preheat oven to 375 degrees F.
Grease and flour 18 muffin cups or use paper liners.
Beat cream cheese until soft.
Add egg, vanilla and brown sugar.
Beat until smooth. Set aside.
Mix flour, sugar, cinnamon and pecans.
Add butter and cut in with a fork until crumbly.
In a large mixing bowl combine flour, sugar, baking powder, cinnamon and salt.
Make a well in the center of the flour mixture and gradually incorporate eggs, pumpkin, oil and vanilla.
Beat until smooth.
Fill cups with pumpkin mixture 1/2 full.
Carefully add one Tablespoon cream cheese mixture right in the middle of the muffin cups.
I used a pastry bag but a ziploc bag with the corner cut off works just as good.
Sprinkle on the streusel topping.
Bake 20 – 25 min.