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

In a mixing bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy, then add the egg yolk and vanilla extract. Refrigerate.

In another bowl, whisk together the flour, baking soda, salt, and spices.

In a large mixing bowl, whisk the sugars, pumpkin puree, vegetable oil, eggs, and additional vanilla until smooth.

Gently fold the dry ingredients into the wet mixture until just combined.

Spoon the muffin batter into the liners halfway, add cream cheese filling, then top with more batter until 3/4 full.

Bake for 18-22 minutes or until a toothpick comes out clean. Cool in the pan for 5-10 minutes before transferring to a wire rack.

For the frosting, beat the butter and cream cheese until fluffy, then add powdered sugar, vanilla, and salt, mixing until smooth.

Frost the cooled muffins and enjoy them warm or at room temperature.