Preparation

• Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
• Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
• In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
• Spoon the pumpkin batter into the prepared muffin cups, filling each about halfway. Add a dollop of the cream cheese mixture on top. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
• Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.