Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease with cooking spray.

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

In a separate bowl, combine flour, pumpkin spice, baking soda, and salt, stirring thoroughly.

Gradually add the dry mixture to the wet ingredients, gently stirring until just combined.

Spoon the pumpkin batter into prepared muffin tins, filling each cup about ¾ full.

In a medium bowl, blend cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.

Dollop spoonfuls of the cream cheese mixture onto the center of each muffin and swirl gently with a toothpick.

Bake in the preheated oven for 18-20 minutes or until golden brown.

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