Preheat your oven to 375°F (190°C). Line the muffin pan with muffin liners or lightly grease it.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid over-mixing to keep muffins tender.

In a medium bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Spoon a small amount of muffin batter into each muffin cup (about halfway full).

Add a dollop (about 1 tablespoon) of cream cheese filling on top of the batter in each cup.

Cover the cream cheese filling with the remaining muffin batter, filling each cup about ¾ full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (not the filling) comes out clean.

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.