Reserve 1/4 cup flour and 1/2 cup sugar. Mix remaining flour, sugar, pumpkin spice, baking soda and salt in large bowl until blended. Whisk egg, pumpkin and oil in medium bowl until blended; stir in apples. Add to combined dry ingredients; stir just until moistened. (Batter will be lumpy.)
Spoon batter into 12 muffin cups sprayed with cooking spray. Mix cream cheese and 1/4 cup of the reserved sugar until blended; spoon over muffin batter. Press lightly into batter with back of spoon.
Mix reserved flour, remaining reserved sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; sprinkle over batter.
Bake 28 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.