1. Prepare the Oven and Pan

• Preheat oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper liners.

2. Mix the Cupcake Batter

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
• Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.

3. Prepare the Cheesecake Filling

• In a separate bowl, beat together the cream cheese, sugar, vanilla extract, and egg yolk until creamy and smooth.

4. Assemble the Cupcakes

• Fill each cupcake liner about ⅔ full with the pumpkin batter.
• Add about 1 tablespoon of cheesecake filling to the center of each cupcake.
• Gently swirl the cheesecake into the pumpkin batter with a toothpick (optional for a marbled effect).

5. Bake

• Bake for 18–22 minutes, or until the cupcakes are set and a toothpick inserted into the cupcake portion comes out clean (the cheesecake center will remain creamy).
• Let cool completely in the pan before removing.

6. Serve

• Top with whipped cream, caramel drizzle, or crushed cookies if desired.
• Enjoy chilled or at room temperature!