In a large mixing bowl, combine pumpkin puree, granulated sugar, eggs, and vegetable oil. Mix until smooth and well combined.

In another bowl, whisk together flour, baking powder, and pumpkin pie spice. Gradually blend into the wet mixture until just combined.

In a separate bowl, beat softened cream cheese with sugar and vanilla until creamy. Set aside.

Preheat oven to 350°F (175°C) and prepare muffin tin with paper liners. Fill each muffin cup halfway with pumpkin batter.

Add about 1 tablespoon of cream cheese filling in the center, then top with more pumpkin batter until three-quarters full.

Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.

Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.