Preheat your oven to 375°F (190°C). Gather muffin tins and paper liners.

In a large bowl, combine vegetable oil, granulated sugar, and vanilla extract. Whisk until blended. Add pumpkin puree, eggs, and milk, stirring until creamy.

In a separate bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir well to combine.

In a smaller bowl, beat cream cheese with granulated sugar until smooth. Add egg and vanilla extract, mixing until combined.

Fill muffin liners two-thirds full with pumpkin batter, then spoon cream cheese mixture on top.

Gently swirl cream cheese filling into pumpkin batter using a knife or toothpick.

Bake for 15 to 18 minutes, or until a toothpick comes out with a few moist crumbs.

Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.