Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In medium bowl, beat milk, pumpkin, oil and egg until well blended. Add flour, granulated sugar, baking powder, salt, 1/2 teaspoon cinnamon and the nutmeg; stir just until dry ingredients are moistened (batter will be lumpy).
Fill each muffin cup 1/2 full, reserving remaining batter. Cut cream cheese into 12 equal pieces; place 1 piece on batter in each cup. Top with reserved batter, filling each cup about 3/4 full.
In small bowl, mix topping ingredients; sprinkle evenly over batter in muffin cups.
Bake 18 to 22 minutes or until golden brown. Immediately remove from muffin cups. Serve warm. Store in refrigerator.