Preheat oven to 375°F. Spray muffin tin and set aside.
In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.
Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined.
In a medium bowl, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. Try to get the cream cheese down into the batter a bit, but leave some of that gorgeous swirl for the top.
Bake muffins for 18-20 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.