Prep the Muffin Batter: In a large mixing bowl, whisk together the dry ingredients, including flour, sugar, baking powder and soda, spices, and salt until well combined. In another bowl, mix the wet ingredients: combine the pumpkin puree, eggs, and vegetable oil until smooth. Gradually add the wet mixture to the dry, folding gently just until combined.

Prepare the Cream Cheese Filling: In a separate bowl, beat cream cheese until fluffy. Gradually add the maple syrup, mixing until well incorporated. Fold in the heavy whipping cream until light and airy.

Assemble and Bake: Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners. Fill each muffin cup halfway with batter, add a dollop of cream cheese filling, then top with more batter until about 2/3 full. Sprinkle with cinnamon sugar.

Cool and Serve: Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool in the pan for about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.