Preheat the oven to 350℉. Line a muffin pan with liners. Set aside.

Prepare the praline topping. Heat a small pan over medium heat. Add all of the praline topping ingredients and cook for 3-4 minutes, tossing periodically. Remove the heat and transfer it to a plate to cool.

Prepare the cream cheese filling. Place all of the ingredients for the cream cheese filling into a bowl. Using a hand mixer, mix until smooth. Transfer to a piping bag and set aside.

Next, prepare the muffin batter. Add all of the dry ingredients to a large mixing bowl and stir together. Set aside.

Next, add the sugar, brown sugar, and oil into a large mixing bowl. Whisk together until combined. Add the eggs, vanilla extract, and pumpkin puree to the bowl. Whisk together until well combined.

Slowly add the dry ingredients to the wet ingredients. Using a rubber spatula, fold together to combine.

Transfer ¼ cup of the batter mixture to each muffin tin.

Place the piping bag into the center of each muffin. Slowly pipe 1-2 tablespoons of filling into the middle and pull up to have the top show through.

Top each muffin with 1 tablespoon of praline topping around the outside.

Bake for 18-20 minutes. Cool for at least 10 minutes before serving.