Preheat oven 325° F.
Oil and flour loaf pans.
Prepare cream cheese filling by combining cream cheese , sugar and milk. Set aside.
Prepare streusel topping by blending sugar, flour, cinnamon and cold butter, using a fork or pastry blender to make a crumbly mixture; set aside.
In a large mixing bowl combine SOPAIPILLA MIX, sugar, baking soda, salt, cinnamon and nutmeg.
Add pumpkin, oil and water to dry ingredients, mix until smooth. Add eggs one at a time, mixing well after each addition.
Pour some of the batter into prepared pans. 4"x 8" pans = 2 cups of batter, mini pans = 1/4 cup of batter
Spoon cream cheese filling over batter.
Pour remaining batter over cream cheese filling, be sure to completely cover the filling.
Sprinkle streusel topping evenly over the loaves.
Bake 1 hour (mini loaves 25 - 30 minutes); remove from oven. Cool loaves in pan 10 - 15 minutes before removing. Place loaves on wire rack to cool completely.
Yield: 2 - 4"x 8" loaves or 12 mini loaves
Serving Size 4X8 Loaves