Preheat & Prep Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
Mix the Dry Ingredients In a large bowl, whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
Combine Wet Ingredients In another bowl, whisk the eggs, pumpkin puree, oil, milk, and vanilla until smooth and well blended.
Bring It Together Pour the wet mixture into the dry ingredients and gently fold until just combined — be careful not to overmix (it’s okay if the batter looks a little lumpy).
Prepare the Cream Cheese Swirl In a small bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until silky and smooth.
Fill and Swirl Spoon the pumpkin batter into each muffin cup, filling about ⅔ full. Add a spoonful of the cream cheese mixture on top of each, then use a toothpick or skewer to create beautiful swirls.
Bake to Perfection Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
