In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and packed brown sugar until smooth and creamy. Beat in the eggs, vegetable oil (or melted butter), and vanilla extract until fully combined.

In a separate bowl, combine the all-purpose flour, pumpkin spice, baking soda, and salt. Whisk the dry ingredients together until blended, then gradually incorporate into the pumpkin mixture.

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Fill each muffin tin about ¾ full with the pumpkin batter.

In a medium bowl, beat the cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla extract, then beat until well combined.

Top each muffin cup with about 1 tablespoon of cream cheese mixture, then use a toothpick to swirl it into the pumpkin batter.

Bake for 18 to 20 minutes or until a toothpick inserted comes out clean with a few crumbs.

Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.