Adjust an oven rack to the middle position and preheat the oven to 350F. Butter eight 3 x 2-inch soufflé molds (see note above about soufflé mold specifics) and line the bottom of each mold with parchment paper. Place the molds on a baking sheet. (If using regular muffin tins, place liners in one standard 12-cup muffin tin.)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, clove. Make a well in the center.
In a large bowl or liquid measuring cup, whisk the pumpkin puree, eggs, oil, and vanilla until combined. Pour the wet ingredients into the well in the dry ingredients and mix gently until just combined, making sure there are no dry pockets in the batter.
Evenly divide half the batter among the prepared muffin cups. Place 1 heaping tablespoon of the cream cheese filling in the center of each cup if using soufflé molds (if using regular muffin tins, place 2 teaspoons of the filling in the center). Fill each cup with the remaining pumpkin batter, covering the cream cheese evenly.
Sprinkle the streusel evenly over the tops of the muffins. Bake for 25-30 minutes if using souffle molds (if using regular muffin molds bake 20-25 minutes) until the tops are golden brown and a wooden skewer or toothpick inserted into the center comes out clean (it should be clean of pumpkin – there might be some cream cheese filling on the skewer, which is normal).
Move the baking sheet to a wire rack to cool, and when the molds are cool enough to handle, carefully remove the muffins from each one. Let the muffins cool completely on a wire rack. (Although, if you cut into one when it’s still warm, I completely understand.)