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

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

In another 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. Do not overmix.

In a separate small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.

Spoon a layer of pumpkin batter into each muffin cup, filling each about one-third full.

Add a small dollop (about 1 teaspoon) of the cream cheese mixture on top of the pumpkin batter in each cup.

Cover the cream cheese filling with another layer of pumpkin batter, filling each muffin cup almost to the top.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.