Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

In a small bowl, beat the cream cheese and 1/4 cup granulated sugar together until smooth and creamy.

Spoon a tablespoon of pumpkin batter into each muffin cup to create a base layer.

Add a teaspoon of the cream cheese mixture on top of the pumpkin batter in each cup.

Cover the cream cheese layer with another tablespoon of pumpkin batter, filling each muffin cup about 3/4 full.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted near the edge of the muffins comes out clean. Avoid testing in the center where the cream cheese filling is.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.