Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners.

In a large mixing bowl, combine pumpkin puree, light brown sugar, and granulated sugar until smooth.

Add in room-temperature eggs, sunflower oil, and vanilla extract, stirring until fully incorporated.

In a separate bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

Gently fold the dry ingredients into the wet mixture and add whole milk until just combined.

Let the batter rest for about 30 minutes.

In a medium bowl, beat together softened cream cheese, granulated sugar, flour, vanilla extract, and whole milk until smooth.

Scoop pumpkin batter into muffin liners until two-thirds full and add a dollop of cream cheese filling on top.

Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and bake for another 12-15 minutes.

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