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Preheat oven to 400°F. Line a standard 12-cup muffin pan with liners.
Beat the cream cheese until smooth.
Add the sugar, vanilla, and flour and mix until fully combined.
Transfer to a piping bag and chill while you make the batter.
Whisk together the melted butter, pumpkin puree, and both sugars until smooth.
Add the eggs, vanilla extract, and sour cream and whisk until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon.
Add the dry ingredients to the wet ingredients and gently fold until just combined. Don’t over mix.
Spoon the batter into the liners.
Pipe the cream cheese filling into the center of each muffin.
Bake at 400°F for 5 minutes.
Without opening the door, reduce the oven to 350°F and continue baking for 16-22 minutes. A toothpick inserted should come out clean/mostly clean (check the muffin part, not the cream cheese!).
Let them cool.
Enjoy!