Preheat the Oven:

Begin by preheating your oven to 350ºF (175ºC). Prepare a 12-count muffin tin by greasing it with non-stick cooking spray or lining it with paper muffin liners.

Mix Dry Ingredients:

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt. Stir the mixture until all the ingredients are thoroughly combined. Set this bowl aside.

Mix Wet Ingredients:

In a separate bowl, whisk together the pumpkin puree, egg, melted (cooled) butter, and vanilla extract until the mixture is smooth and well blended.

Combine Wet and Dry Ingredients:

Gradually add the wet mixture to the bowl containing the dry ingredients. Use a rubber spatula or a wooden spoon to gently fold the components together until just mixed, taking care not to overwork the batter.

Fill the Muffin Tin:

Spoon the prepared batter into the muffin tin, filling each liner approximately three-quarters full. Set the tin aside momentarily.

Prepare the Cream Cheese Filling:

In a small mixing bowl, whisk together the softened cream cheese, granulated sugar, all-purpose flour, milk, and vanilla extract until the mixture achieves a smooth consistency. Transfer this cream cheese filling into a piping bag for easier filling of the muffins.

Fill the Muffins:

Insert the piping bag into the center of each muffin and squeeze approximately one tablespoon of cream cheese filling into the batter, gently lifting the bag as you fill.

Bake:

Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. The muffins are ready when a toothpick inserted into the center (avoiding the cream cheese filling) emerges clean, and the tops appear lightly golden.

Cool and Serve:

Once baked, remove the muffin tin from the oven and allow the muffins to cool slightly before transferring them from the tin. Enjoy these delectable, airy pumpkin cream cheese muffins!