These easy muffins start with a cake mix and canned pumpkin. Like the popular coffeehouse pumpkin muffins, these have a dollop of sweet cream cheese baked in.
Preheat oven to 350°F. Reserve 2 tablespoons of the dry cake mix for the filling. Set aside. Mix remaining cake mix, pumpkin, oil, pumpkin pie spice and 2 teaspoons of the vanilla in large bowl with wooden spoon until well blended.
Divide batter evenly among 16 paper-lined muffin cups, filling each cup 2/3 full. Mix reserved cake mix, cream cheese, sugar and remaining 1 teaspoon vanilla in medium bowl until well blended and smooth. Place 1 teaspoon cream cheese mixture in center of each muffin.
Bake 18 to 20 minutes or until toothpick inserted near center of muffin comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.