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

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

In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.

In a small bowl, mix the softened cream cheese, 2 tablespoons of granulated sugar, and 1/4 teaspoon of vanilla extract until creamy and smooth.

Fill each muffin liner about 2/3 full with the pumpkin batter.

Spoon about 1 teaspoon of the cream cheese mixture into the center of each muffin, gently pressing it into the batter.

Sprinkle the tops of the muffins with pepitas for added texture and flavor.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the edge of the muffin (not the cream cheese center) comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.