In a mixing bowl, combine the softened cream cheese, confectioner's sugar substitute, and vanilla extract. Beat these ingredients together until creamy and smooth. Then, form the mixture into a log shape and wrap it in plastic wrap. Place it in the freezer for 1.5 hours to firm up.

Preheat your oven to 350°F (175°C).

Line two muffin pans with a total of 24 paper liners.

In a large mixing bowl, beat the softened unsalted butter with the granulated sugar substitute until creamy. Add eggs one at a time, mixing thoroughly. Then, gently fold in the pure pumpkin puree and the dry ingredients.

In a separate bowl, mix the streusel ingredients. Add cold, cubed unsalted butter and combine until it resembles coarse crumbs.

Layer the muffin liners with a scoop of the pumpkin batter, add the cheesecake filling, cover with more batter, and finish with streusel topping.

Bake for 20 to 25 minutes until a toothpick comes out clean or with a few moist crumbs.

Let the muffins cool in the pans for 10 minutes before transferring them to a wire rack.