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Preheat oven to 350 degrees. Grease a muffin tin with non stick cooking spray.In a large bowl combine pumpkin puree, eggs sugar, oil, sour cream and vanilla.
In a small bowl combine flour, pumpkin pie spice, baking powder, baking soda and salt.Fold in dry ingredients to wet ingredients and mix just until combined.
Scoop muffin batter into the prepared muffin tin. Fill ¾ of the way full.Add cream cheese filling to a piping bag and pipe about 1 tablespoon of cream cheese filling into each muffin.
Bake for 15-20 minutes or until the muffins look set and no longer jiggly.Allow the muffins to cool for 5 minutes then transfer them to a cooling rack to cool completely.
Add all of the ingredients to a medium bowl. Whisk until smooth and lump free. Set aside.