In a large mixing bowl, combine the wet ingredients: pumpkin puree, applesauce, and neutral oil until smooth.

In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and oats.

Gradually add the dry mixture to the wet ingredients, stirring until just combined; the batter should be slightly lumpy but not overmixed.

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. Distribute the batter evenly into the muffin cups, filling each about two-thirds full.

In a small bowl, mix the maple cream cheese until smooth. Dollop this mixture on top of each muffin cup.

Bake for 20-25 minutes, checking for doneness by inserting a toothpick. A clean toothpick or a few moist crumbs indicates they are ready.

Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.