PREPARE THE CREAM CHEESE FILLING

1. Add the cream cheese, granulated sugar, milk, gluten-free 1:1 flour, vanilla extract, and salt to a medium mixing bowl. Beat with an electric hand mixer until well combined.
2. Increase the mixer speed to medium-high and beat until the mixture is smooth and fluffy.
3. Transfer the cream cheese filling to a piping bag fitted with a large round tip and set aside.

PREPARE THE MUFFIN BATTER

1. Preheat the oven to 350°F (177°C). Line a standard 12-count muffin pan with paper liners and set aside.
2. In a medium mixing bowl, whisk together the gluten-free 1:1 flour, almond flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
3. In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, eggs, avocado oil, and vanilla extract until smooth and well combined.
4. Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula just until no streaks of flour remain. It’s okay if the batter is slightly lumpy.

BAKE THE MUFFINS

1. Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.
2. Pipe about 1 tablespoon of cream cheese filling onto each muffin. Insert the piping tip just slightly into the center of the batter (about 1/8–1/4 inch), then gently squeeze the piping bag while slowly lifting the tip upward. Finish with a small swirl of cream cheese on top. The filling should sit mostly on top of the batter; it will sink slightly as the muffins bake and cool.
3. Bake on the center rack for 18–24 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion of a muffin comes out clean or with a few moist crumbs.
4. Allow the muffins to cool in the pan for about 15 minutes, then transfer them to a wire cooling rack to cool completely.

Store the muffins in an airtight container in the refrigerator for 4-5 days.