Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each cup.

In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, and vegetable oil. Whisk until smooth.

In another bowl, whisk together the all-purpose flour and pumpkin pie spice. Gradually add to the wet ingredients, stirring gently.

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

Scoop half of the pumpkin batter into each muffin cup, add a spoonful of cream cheese filling, then top with more batter.

Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack.