Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

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

In a separate bowl, combine the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract. Mix until smooth.

Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.

In a small bowl, prepare the cream cheese filling by beating the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Fill each muffin liner about 1/3 full with the pumpkin batter. Add a spoonful of the cream cheese filling to the center of each, then cover with additional pumpkin batter until the liner is about 3/4 full.

Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted near the edge of a muffin comes out clean (avoid testing the center where the cream cheese is).

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