Preheat oven to 400°F. Place oven rack one place above center. Line a muffin pan with muffin tin liners. See notes below regarding oven temperatures needed for successful muffins.
In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon ginger, and ½ teaspoon freshly ground nutmeg.
In a large bowl, add 1 ¼ cup granulated sugar, 1 ¼ cup pumpkin puree, 3 large eggs, ⅓ cup canola oil, and 1 ½ teaspoons orange zest.
Mix in flour mixture until just incorporated. Make sure all the dry ingredients are absorbed and not showing, but don't mix more than that.
Add about 2 Tablespoons batter to the bottom of each muffin cup, just enough to cover the bottom. Place about 2 teaspoon-size balls of the cream cheese filling to the center of each muffin cup. Then add another generous 2 Tablespoons batter to cover the cream cheese.
Sprinkle 1 tablespoon streusel on top of each muffin. You will have quite a bit of streusel left over.