Pumpkin Cream Cheese Muffins

0 Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or grease the muffin cups with non-stick spray.
1 In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
2 In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
3 In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
4 Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix—the batter should be slightly lumpy
5 Pour the muffin batter into each muffin cup and fill 3/4 of the way. Fill each muffin with the cream cheese filling: push the cut tip of a pastry bag into the center of the batter and slowly add filling. You need to add about 1 tbsp o cream cheese filling. 
6 Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin (away from the cream cheese) comes out clean or with a few moist crumbs.