Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line a 12-hole muffin pan with paper liners.

In a bowl, whisk together the gluten free flour blend, light brown sugar and xanthan gum.

Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together. You want a mixture of small “crumbs” and larger pea-sized pieces.

Add the pumpkin seeds and mix until evenly distributed. Set aside until needed.

In a bowl, mix together the cream cheese, sugar and vanilla until well combined and smooth.

Transfer the mixture to a piping bag fitted with a round nozzle (or just cut off the end of the piping bag without a nozzle). Set aside until needed.

In a large bowl, whisk together the pumpkin puree, light brown sugar, oil, eggs and vanilla until well combined.

In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, nutmeg and allspice.

Add the dry ingredients to the wet, and whisk everything together into a smooth batter with no flour clumps.

Use an ice cream scoop or a spoon to divide the batter evenly between the paper liners, filling each to the brim.

Pipe a generous amount of the cream cheese filling into the centre of each muffin – you shouldn't have any filling left over.When piping the cream cheese filling, don’t just pipe it on top of the muffins – stick the end of the piping bag into the centre of the muffin and then, as you’re squeezing the piping bag, move it upwards and finish it off with a small dollop of the cream cheese filling on top of the muffin. (See blog post for photos.)

Top each muffin with a generous amount of the streusel topping, you shouldn't have any left over.

Bake at 375ºF (190ºC) for about 25-28 minutes or until the muffins are well risen, golden brown on top and an inserted toothpick or cake tester comes out clean.

Allow the muffins to cool in the muffin pan for about 5–10 minutes, then transfer them out of the pan and onto a wire rack to cool. Serve warm or at room temperature.

The gluten free pumpkin cream cheese muffins keep well in a closed container in the fridge for 3-4 days. (Note that the crumble topping will soften with time as it absorbs the ambient moisture and also the moisture from the muffins.)