• Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and/or non-stick cooking spray.
• In a stand mixer, or a large bowl combine the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Mix it up until combined well.
• In a separate bowl combine the pumpkin puree, butter, vanilla extract, and the egg. Mix it well so that it is thoroughly combined.
• Add the wet ingredients into the large ingredients and mix with the stand mixer, or a whisk until it combined and fully incorporated.
• Using a scoop or a large spoon, fill the cupcake liners until they are about ¾ full.

For the Cream Cheese Filling:

• Place the softened, vanilla extract, powdered sugar, and milk in a bowl and whisk it until it is fully combined. It should have a thick creamy texture.
• Place the cream cheese filling into a pastry bag, or into the corner of a Ziploc bag. Snip the tip of of the Ziploc bag off.
• METHOD ONE TO BAKE: Squeeze a dollop of the cream cheese mixture into the middle of the muffins, it will sink a bit. Bake the muffins in the preheated oven for 20 minutes.
• METHOD TWO AFTER THEY BAKE: Bake the muffins for 18-20 minutes. Once the muffins cool, make a hole in the middle (using a butter knife) going half-way down.
• Pipe the cream cheese mixture into the hole until it seeps out over the top. Enjoy immediately.