Preheat your oven to 350°F (175°C) and line a 12-cup 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, combine the pumpkin puree, vegetable oil, eggs, 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, beat the softened cream cheese with the powdered sugar until smooth and creamy.

Fill each muffin liner about ¾ full with the pumpkin batter. Add a teaspoon of the cream cheese mixture to the center of each muffin, gently pressing it into the batter.

Sprinkle raw pumpkin seeds over the tops of the muffins if desired.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted near the edge of a muffin comes out clean.

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