Prepare the Cream Cheese Filling:

In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Transfer the mixture to a piping bag or set aside for spooning into the muffins.

Preheat and Prep:

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

Mix Dry Ingredients:

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

Combine Wet Ingredients:

In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until well combined.

Combine Wet and Dry Mixtures:

Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.

Assemble the Muffins:

Spoon a layer of pumpkin batter into each muffin liner, filling it about 1/3 full. Add a dollop (or pipe) of the cream cheese filling in the center, then top with more pumpkin batter, ensuring the cream cheese is covered. Fill each liner about 3/4 full.

Bake:

Bake for 18-22 minutes, or until a toothpick inserted near the edge of a muffin (not the center) comes out clean.

Cool:

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