In a medium bowl, cream vegan butter, brown sugar, and granulated sugar
Once creamed add the remaining wet ingredients (vanilla, pumpkin, oil, chocolate)
In a separate small bowl, combine dry ingredients (flour, pie spice, baking soda, salt)
With a sifter, sift dry ingredients into wet ingredients bowl and whisk until combined
In a small bowl, cream the sweet swirl ingredients (cream cheese, sugar, vanilla) until smooth
Line tin pan with baking cups, and fill ¾ of each cup with pumpkin batter
One filled add a ½ a tbsp of cream cheese mixture to each cup
Use a toothpick to create swirls in each cup and place in 375° oven for 18-22 mins
Once muffins have finished baking allow a few mins to cool and enjoy
