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

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

In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.

Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.

In another bowl, prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Fill each muffin cup about 2/3 full with the pumpkin batter.

Add a dollop (about 1 teaspoon) of the cream cheese mixture to the center of each muffin. Use a toothpick or the back of a spoon to gently swirl the cream cheese filling into the batter.

Bake for 18-22 minutes, or until a toothpick inserted into the pumpkin portion of the muffin comes out clean.

Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.