Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.

In a large mixing bowl, combine pumpkin puree, vegetable oil, and granulated sugar. Add eggs and pumpkin pie spice and whisk until smooth.

In a separate bowl, whisk together all-purpose flour and a pinch of salt. Gradually add to wet mixture, stirring gently until combined.

In a medium bowl, beat cream cheese with additional sugar and vanilla extract until smooth and creamy.

Spoon muffin batter into prepared muffin cups, add cream cheese filling, and cover with more muffin batter until just covered.

Bake for 18-20 minutes, until golden brown and a toothpick comes out clean.

Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.