1. Preheat oven to 375°F; and line 16 standard size muffin cups with paper liners.

2. In a large bowl with an electric mixer, combine pumpkin, eggs, Mott's® Natural Applesauce and sugars until thoroughly combined. In another medium bowl, whisk together flour, baking soda, salt and pumpkin pie pie spice. Gradually add the dry ingredients into the pumpkin mixture until just combined.

3. Using a large scoop, (about 3 tablespoons) scoop muffin batter into prepared muffin pan(s). Set aside.

4. In a medium bowl with an electric mixer, beat cream cheese and brown sugar until smooth. Add the egg and vanilla and beat until thoroughly combined and creamy. Add cream cheese mixture to a piping bag or zip-top bag and snip the corner of the bag with scissors. Place the tip of the piping bag into the center of each muffin and pipe the cream cheese filling into the center. Once you see the muffin batter rise a bit, remove the piping bag and fill the remaining muffin centers.

5. In a medium bowl, mix flour, oats, brown sugar and pumpkin pie spice. Add butter and cut it in with a fork until crumbly. Top each muffin with crumble topping.

6. Bake muffins in preheated oven for 23-25 minutes. Allow muffins to cool on a wire rack before serving.