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Preheat oven to 350°F (175°C) and line your muffin tin with paper liners.
In a large bowl, whisk pumpkin puree, oil, eggs, sugars, and vanilla until smooth.
In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Fold into the wet mixture gently.
Beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth.
Fill each liner about ¾ full with pumpkin batter. Add a spoonful of cheesecake mixture and swirl lightly with a toothpick.
Bake for 22–25 minutes, until a toothpick inserted in the muffin (not cheesecake center) comes out clean.
Cool completely on a wire rack before serving.