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Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it well.
In a large mixing bowl, combine ¾ cup granulated sugar, ¾ cup brown sugar, and ½ cup vegetable oil. Mix until well blended.
Add 2 eggs, 1 teaspoon vanilla extract, and 15 oz pumpkin puree to the sugar-oil mixture. Whisk until fully combined.
In a separate bowl, mix 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 ½ teaspoons pumpkin spice, and ½ teaspoon fine grain salt.
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender and moist.
Scoop the pumpkin batter into the prepared muffin cups, filling each about two-thirds full.
In a small bowl, mix 4 oz room temperature cream cheese, 2 tablespoons granulated sugar, 1 tablespoon flour, 1 teaspoon milk, and 1 teaspoon vanilla extract until smooth.
Transfer the cream cheese mixture into a piping bag or a ziplock bag with the corner snipped off. Pipe a dollop of the filling into the center of each muffin cup.
Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely. Enjoy your pumpkin cream cheese muffins warm or at room temperature.