Preheat the oven to 180ºC / 350ºF. Add muffin cups to a standard muffin tin.
In a medium bowl, mix the all-purpose flour, rolled oats, brown sugar and pumpkin pie spice with the baking powder, baking soda, and salt.
In another bowl, combine the pumpkin puree, applesauce, neutral oil, and vanilla.
Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms.
Use a mixer or electric hand mixer to combine cream cheese and maple syrup: beat it on high until fluffy.
Divide the batter evenly into the muffin cups.
Dollop a mounded tablespoon of maple cream cheese onto the center of each muffin. Using a clean spoon, press down the cream cheese until it sinks and batter slightly rises over edges of the cream cheese, but there’s still an exposed circle of cheese at the top.
Bake for about 25 to 30 minutes, until a toothpick comes out clean when inserted into the muffin portion.
Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour at room temperature. Enjoy or refrigerate up to 1 week (these muffins do not freeze well).