In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice and salt.

In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.

Pour the wet ingredients into the dry. Stir it all together with a rubber spatula. Make sure there are no dry flour left in the batter.

Cover the bowl with some plastic wrap and let the batter rest for 1 hour.

While the batter rests, preheat the oven to 220ºC/425ºF conventional oven 30 minutes before baking. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up. Then make the cream cheese filling.

Add the cream cheese, granulated sugar and vanilla extract to a bowl and mix it together until smooth. Place the filling in a piping bag.

Divide the muffin batter into the 6 cupcake liners. Place the piping bag in the middle of the muffin batter, squeezing the cream cheese into the middle of the muffin to fill it, while moving upwards with the piping bag. Top the muffins with the cinnamon sugar and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF and further bake for 10-12 minutes.

To check when they are done, insert a toothpick in the muffin, not in the cream cheese filling. Once it comes out clean, with no muffin batter on it, they are done.

Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down further. Enjoy them lukewarm or cooled down.