Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.

In a large bowl, whisk together the pumpkin puree, sugar, eggs, and vanilla extract until smooth.

In another bowl, combine all-purpose flour, baking powder, cinnamon, and salt. Whisk until even.

Gradually add the dry mixture to the wet ingredients and stir gently until just combined.

In a small bowl, beat the cream cheese with sugar and vanilla until smooth.

Fill each muffin cup halfway with pumpkin batter, add cream cheese mixture in the center, then top with more batter.

Swirl the cream cheese into the pumpkin batter with a toothpick or skewer for a marbled effect.

Bake muffins for approximately 20 minutes or until a toothpick comes out clean.

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