In a mixer, beat the cream cheese until smooth.  Add the powdered sugar and beat until smooth.  Spray a piece of foil or Press-N-Seal with baking spray.  Spoon the cream cheese mixture down the center to form a log shape.  Roll the wrapping around the cream cheese log, gently pressing as you go so that it forms a pretty solid log.  Freeze for 3 hours.

Once the cream cheese log is fairly solid, preheat the oven according to package directions.  Prepare the pumpkin muffin mix according to package directions.  Prepare a muffin tin with liners and spray lightly with cooking spray.  Fill each muffin cup halfway full with the pumpkin muffin mixture.  Prepare the cinnamon streusel topping by using a fork to combine the softened butter, flour, brown sugar, and cinnamon.  It should be in small crumbs.  Remove the cream cheese filling from the freezer and wrapping.  Cut into 12 equal pieces.  Place a cream cheese piece in the center of each muffin cup.  Scoop the remaining pumpkin muffin mixture over the top of the cream cheese filling.  Sprinkle the crumb topping on top.  Bake according to package directions.