Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

In a medium bowl, whisk together 1¾ cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp salt. Set aside.

In a large bowl, whisk 1 cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil until smooth. Add 1 cup pumpkin puree, 2 eggs, and 1 tsp vanilla extract, mixing until fully combined.

Gradually fold the dry ingredients into the wet mixture, stirring just until combined to keep muffins tender.

In a small bowl, beat 6 oz cream cheese, ¼ cup sugar, 1 egg yolk, and ½ tsp vanilla until creamy and smooth.

Spoon pumpkin batter into muffin cups until about halfway full. Add a dollop of the cream cheese mixture on top and gently swirl with a toothpick or skewer to create a marbled effect.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.

Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.