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Preheat the oven to 350°F (175°C) and line a muffin tin.
In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a separate bowl, mix the wet ingredients: pumpkin puree, maple syrup, coconut oil, eggs, vanilla extract, and milk.
Gradually fold the wet ingredients into the dry ingredients until just combined.
Fill each muffin liner about ¾ full with batter.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
While muffins cool, make the filling: In a small bowl, mix softened cream cheese, maple syrup, and vanilla extract until smooth.
Once muffins are completely cool, use an apple corer or small knife to remove a small center from each muffin.
Spoon or pipe the cream cheese filling into the center of each muffin.