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Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the eggs, pumpkin puree, oil, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined (be careful not to overmix).
Fill each muffin cup about halfway with the pumpkin batter. Add a tablespoon of the cream cheese mixture in the center of each muffin, then top with more pumpkin batter, filling the muffin cups about ¾ full.
For extra crunch, combine flour, brown sugar, cinnamon, and cubed butter in a bowl. Use your fingers to mix until crumbs form, then sprinkle evenly over each muffin.
Bake for 18-22 minutes or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.
Let the muffins cool for 10 minutes in the pan before transferring to a wire rack. Enjoy warm or at room temperature!