Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining with paper liners.

In a medium bowl, beat together cream cheese and granulated sugar until smooth. Mix in the egg yolk and vanilla extract; refrigerate until firm.

Whisk together all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large mixing bowl.

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

Gently fold dry ingredients into wet ingredients until just combined, being careful not to overmix.

Spoon muffin batter into the liners, filling halfway. Add a tablespoon of cream cheese filling, then top with more batter until three-quarters full.

Bake for 18-22 minutes, checking for doneness with a toothpick. The tops should be golden and slightly domed.

Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Beat softened butter and cream cheese until fluffy. Gradually add powdered sugar, mixing until smooth. Blend in vanilla extract and salt.

Frost the cooled muffins generously using a knife or piping bag for decoration.