1. Make crumble topping: Place cream cheese in a medium bowl and microwave for 20 to 25 seconds. Place room temperature butter in the bowl with the cream cheese, and the butter will start to melt. Stir to combine.  Add the sugars, flour, and pumpkin pie spice to the bowl. Using a fork or pastry blender, blend until the mixture forms crumbs. Set aside.

2. Combine dry ingredients:  In a large bowl whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.

3. Combine wet ingredients: In a medium bowl whisk together all of the wet ingredients until well combined.

4. Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and gently mix until combined, there should be no more dry flour. The mixture will be thick.

5. Fill donut pan: Filling the donut pan can be a bit messy which is why I recommend using a piping bag or zip bag to fill the pan. Simply fill a pastry bag or zip bag with the batter, trim off the bottom tip, and squeeze the batter into the pan. 

6. Top donut batter with crumble and bake: Sprinkle crumble over the top of the donut batter and gently press the crumble down into the batter. Place as much as you can on the batter, trust me, you'll thank me later. So tasty!  Place pan in preheated oven and bake for 15 to 17 minutes.

7. Make glaze and drizzle: While donuts are cooling heat cream cheese in the microwave for 25 seconds in a med bowl.  Add the room temperature butter to the bowl with the cream cheese and whisk together until smooth. Add milk and vanilla extract and continue to whisk until combined. Sprinkle in ½ of powdered sugar and whisk until combined. Add the other half of the sugar and mix until well combined. Transfer glaze to a piping bag and drizzle over the donuts.

8. Serve and enjoy or save for later.