Preheat & Prep Tin: Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with tulip paper baking cups or standard paper liners, or lightly grease with butter.

Whip the Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract using a hand mixer on medium speed for 1 to 2 minutes until light, fluffy, and completely lump-free. Set aside.

Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and fine sea salt until evenly blended.

Whisk Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, melted butter, brown sugar, white sugar, room temperature eggs, and 1 teaspoon vanilla extract until smooth, glossy, and emulsified.

Combine Gently: Pour the wet pumpkin mixture into the dry flour mixture. Use a silicone spatula to gently fold just until combined and no dry flour streaks remain. Do not overmix—a gentle hand ensures a fluffy, tender crumb.

Layer, Swirl & Sugar: Divide half of the pumpkin batter among the 12 muffin cups. Spoon a generous tablespoon of the cream cheese filling into the center of each cup. Top with the remaining pumpkin batter. Dollop any remaining cream cheese on top. Use a wooden skewer or knife tip to swirl the cream cheese into a gorgeous marble pattern. Sprinkle the cinnamon sugar mixture generously over the tops.

Bake to Domed Perfection: Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the oven door. Continue baking for an additional 13 to 15 minutes until a toothpick inserted into the pumpkin crumb comes out clean. Transfer muffin tin to a wire cooling rack and let cool for 10 minutes before serving warm!