Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.

In a medium mixing bowl, whisk together the dry ingredients including flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

In a large bowl, combine granulated sugar and light brown sugar with the wet ingredients including pumpkin puree, vegetable oil, eggs, and vanilla extract, mixing until smooth.

Gently fold the dry mixture into the wet mixture until just combined, being careful not to overmix.

In a separate bowl, beat together the cream cheese, granulated sugar for the filling, egg yolk, and vanilla extract until creamy and smooth.

Spoon approximately 2 tablespoons of pumpkin batter into each muffin cup, add 1 teaspoon of cream cheese filling, and then top with another tablespoon of pumpkin batter. Use a toothpick to swirl.

Bake for 18-20 minutes, checking for doneness with a toothpick in the center of a muffin.