Preheat the oven to 350°F and prepare a muffin tin with non-stick spray.

In a large bowl, combine the pumpkin puree, eggs, light brown sugar, vegetable oil, sour cream, and vanilla extract, mixing until smooth.

In a smaller bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt, then gradually mix into the wet ingredients until just combined.

Distribute the batter evenly into the muffin tin, filling each cup three-quarters full.

For the filling, mix the softened cream cheese, granulated sugar, and vanilla in a medium bowl until creamy.

Spoon or pipe about a tablespoon of cream cheese filling into each muffin.

Bake in the oven for 18 to 20 minutes, or until the muffins firm up in the center.

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with coffee or tea!