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

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

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

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

In a small bowl, make the cream cheese filling by mixing the softened cream cheese, ¼ cup granulated sugar, and ½ teaspoon vanilla extract until smooth.

In another small bowl, prepare the topping by combining ¼ cup granulated sugar and ½ teaspoon ground cinnamon.

Fill each muffin liner about halfway with the pumpkin batter. Add a small dollop (about 1 teaspoon) of the cream cheese filling to the center of each muffin, then cover with more pumpkin batter until the liner is about ¾ full.

Sprinkle the cinnamon-sugar topping evenly over each muffin.

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

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