Preheat your oven to 350 degrees. Line 2 muffin tins with cupcake liners.

In a medium sized bowl, combine flour, spices, baking soda, and salt. Set aside.

In the bowl of your mixer, cream oil, pumpkin puree, and sugars for 4 minutes on medium high speed.

Add eggs, one at a time, incorporating fully before adding the 2nd egg.

Add vanilla and mix until combined.

Stir in flour mixture to the egg/pumpkin mixture.

Fill muffin cups ⅔ of the way full. Set aside.

In a separate bowl, whisk together softened cream cheese, egg yolk, and vanilla extract until smooth.

Spoon a teaspoon of the cream cheese mixture onto each pumpkin muffin batter.

Swirl with a toothpick or knife.

Mix together cinnamon and sugar then sprinkle onto each muffin.

Bake muffins for 18-20 minutes or until a knife is inserted and comes out clean.

Cool in pan for 5 minutes then transfer muffins to a baking rack to cool completely.

Store in an airtight container for up to 3 days, or freeze in a single layer in an airtight container or bag for up to 3 months.