1. In a small bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Set aside.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. In a separate bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth.

4. Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.

5. Line a muffin tin and fill each cup two-thirds full with pumpkin batter. Add about a tablespoon of the cream cheese filling in the center.

6. Swirl gently with a toothpick or knife to create a marbled effect.

7. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the muffin (not the cheesecake) comes out clean.

8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

9. Enjoy warm or store for later!