Heat oven to 375 degrees F. Lightly coat 18-cup standard muffin tins with oil and set aside.
In a small bowl, mix together ingredients for cream cheese filling; set aside.
In a medium bowl, toss together ingredients for streusel; set aside.
In a large bowl, combine 1 ½ cups sugar, 2 cups flour, salt, baking powder, baking soda and 2 teaspoons cinnamon. In a separate medium bowl, lightly beat 2 eggs, pumpkin, oil, and vanilla together. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. Evenly divide half of the batter among the muffin cups. Place one teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean, 20 to 25 minutes. Cool on wire racks.