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 soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

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

Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Be careful not to overmix.

In a small bowl, beat the softened cream cheese, granulated sugar (for cream cheese mixture), and vanilla extract (for cream cheese mixture) until smooth and creamy.

Scoop the pumpkin batter into the muffin liners, filling each about 2/3 full.

Add a small dollop (around 1 teaspoon) of the cream cheese mixture to the center of each muffin, pressing it gently to partially submerge it in the batter.

If desired, sprinkle pepitas on top of each muffin for added texture and flavor.

Bake the muffins 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.