Preheat your oven to 375°F (190°C) and line your muffin pan with paper liners or grease them.

Whisk together the vegetable oil, granulated sugar, and vanilla extract until smooth.

Add the pumpkin puree, eggs, and milk to the mixture, whisk until smooth.

In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk until blended.

Gradually add the dry mixture to the wet ingredients, folding gently until just combined.

In another bowl, beat the softened cream cheese with sugar, egg, and vanilla until smooth and creamy.

Scoop the pumpkin batter into the muffin pan, filling each cup about two-thirds full, then dollop cream cheese filling on top.

Swirl the pumpkin batter and cream cheese filling together for a marbled effect.

Bake for 15-18 minutes, checking for doneness with a toothpick at the 15-minute mark.

Cool the muffins in the pan for about 5 minutes before transferring to a wire rack to cool completely.