In a large mixing bowl, whisk together one cup of pumpkin puree, half a cup of granulated sugar, and half a cup of brown sugar until well combined. Add in two large eggs, half a cup of vegetable oil, and one teaspoon of vanilla extract, mixing until the batter is smooth and free of lumps.

In a separate bowl, sift together one and a half cups of all-purpose flour, two teaspoons of pumpkin spice, one teaspoon of baking soda, and a pinch of salt. Gradually fold this dry mixture into the wet ingredients, stirring gently until just combined.

Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners or grease it to prevent sticking. Using a spoon or a scoop, fill each muffin cup about three-quarters full with the batter.

In a medium bowl, beat together eight ounces of softened cream cheese, two tablespoons of granulated sugar, one egg yolk, and one teaspoon of vanilla extract until the mixture is smooth and creamy.

Spoon about one tablespoon of the cream cheese mixture on top of each filled muffin cup. Using a toothpick or a small knife, gently swirl the cream cheese into the pumpkin batter.

Place the muffin tin in the preheated oven and bake for 18-20 minutes. You'll know they're done when a toothpick inserted into the pumpkin portion comes out clean.

Once baked, remove the muffins from the oven and allow them to cool in the tin for about 10 minutes. Afterward, transfer them to a wire rack to cool completely or serve warm.