Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick spray.

In a small bowl, beat together cream cheese, 2 tablespoons sugar, and 1/4 teaspoon vanilla until smooth. Set aside.

In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, 3/4 cup sugar, and 1/2 teaspoon vanilla until fully combined.

In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

Add the dry mixture into the wet mixture and stir just until combined.

Spoon 2 tablespoons of batter into each muffin liner. Add 1 teaspoon of the cream cheese mixture, then another spoonful of batter. Swirl with a toothpick.

Bake for 20–22 minutes until the tops are set and a toothpick comes out mostly clean.

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