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

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.

In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt, then add to the wet ingredients and stir gently.

Beat the cream cheese until smooth, mix in the granulated sugar, egg yolk, and vanilla extract until creamy.

Spoon the pumpkin batter into muffin cups, filling them ¾ full and adding a tablespoon of cream cheese mixture on top.

Use a toothpick or knife to swirl the cream cheese into the pumpkin batter.

Bake for 18-20 minutes, or until a toothpick inserted comes out clean with a few moist crumbs.

Let the muffins cool in the tin for about 10 minutes before transferring to a wire rack.