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Preheat oven to 425F and prepare a muffin tin with liners.
In a large bowl, whisk the coconut oil, maple syrup, eggs, pumpkin puree and vanilla until combined. Fold in the dry ingredients until just combined.
In a small bowl, whisk all ingredients for the cream cheese filling until smooth and fluffy.
Add about 1-2 tbsp of batter to each of 8 muffin tins, press down with the back of a spoon to cover the bottom. Add a spoonful of filling to each muffin cup, reserving some for topping later. Next divide the remaining batter between the muffins to cover the filling. Press the tops down with the back of a spoon to slightly flatten. Add a dollop of filling on top and use a toothpick to create a swirl.
Bake for on 425F for 5 minutes then reduce heat to 350F and bake for an additional 20-23 minutes until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.