Preheat oven to 375°F. Grease 18 muffin cups. Set aside.
Prepare streusel topping. In a small bowl, whisk together all the dry ingredients. Add the butter and work the butter with your fingers into the dry ingredients until you achieve chunks of mixture. Set aside in the refrigerator.
Prepare the cream cheese filling. In a medium bowl, using an electric mixer beat all the ingredients for the cream cheese filling until smooth. Set aside.
Prepare the pumpkin muffin batter. In a large bowl, whisk together all the dry ingredients. In a medium bowl, combine the vegetable oil, pumpkin, egg replacer, oatmilk, and vanilla. Add wet mixture to the flour mixture, stir until well combined.
Spoon prepared batter into prepared muffin cups, filling half way full. Add 2 tablespoons of cream cheese filling to each cup. Top with prepared streusel topping or pumpkin seeds.
Bake for 18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 5 minutes. Transfer to a cooling rack.