Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners.

In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.

In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract. Whisk until smooth.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

In a small bowl, beat the softened cream cheese with sugar, egg yolk, and a splash of vanilla until smooth.

Spoon the pumpkin batter into the muffin liners, filling two-thirds full. Add a dollop of cream cheese mixture and swirl with a knife.

Bake for 15-20 minutes, or until a toothpick comes out clean. Watch closely towards the end.

Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.