Pre-heat oven to 350 degrees.

Coat a standard size muffin tin with cooking spray and dust lightly with flour.

Whisk the flour, sugar, pumpkin pie spice, baking soda, baking powder and salt in a large bowl to combine thoroughly.

Add the pumpkin stirring to combine.

In a small bowl, whisk together the oil, eggs and 1 teaspoon vanilla. Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix.

Fill the muffin tins about 3/4 of the way full with the batter mixture. Set aside.

In a medium bowl, whisk together the remain vanilla, cream cheese and heavy cream.

Spoon 1 teaspoon cream cheese mixture into the center of each muffin and swirl with a knife or toothpick.

Bake in a 350 degree oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool the muffins on a wire rack for 10 minutes.

Muffins can be stored in an airtight container for 3-4 days and frozen for about 2 months.