Brown the butter

• Melt the butter in a saucepan over medium heat and cook until golden brown and nutty.
• Pour into a bowl and let cool completely.

Make the cream cheese filling

• Beat the softened cream cheese with the powdered sugar until smooth.
• Set aside in the fridge until needed.

Make the oat streusel

• Rub the cold cubed butter into the flour, oats, brown sugar and cinnamon until crumbly.

Mix the dry ingredients

• Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon in a bowl.

Mix the wet ingredients

• Whisk the cooled brown butter with the granulated sugar and brown sugar until smooth.
• Beat in the eggs one at a time, then the pumpkin puree and vanilla.
• Stir in the milk.

Combine the batter

• Fold the dry ingredients into the wet ingredients until just combined, without overmixing.

Rest the batter

• Let the batter rest so the muffins bake up lighter with tall domed tops.

Assemble the muffins

• Fill the muffin cups about halfway with batter.
• Add a spoonful of cream cheese filling in the center.
• Top with more batter and scatter the oat streusel over each muffin.

Bake

• Bake in a preheated oven at 200 °C until golden and a skewer comes out clean.
• Cool in the pan briefly, then transfer to a rack.