In a small bowl, whisk together softened cream cheese, sugar, vanilla extract, egg yolk, and salt until smooth. Set aside.

In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy.

Whisk in the egg, vanilla, and pumpkin puree until fully combined.

In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin spice.

Fold the dry ingredients into the wet ingredients until just combined. Batter will be thick.

Cover and let the batter rest for 30–60 minutes at room temperature.

This resting step allows the flour to hydrate and the leavening agents to activate slightly, giving you taller, softer, bakery-style muffins.

Preheat oven to 400°F (204°C).

Line a muffin pan with 6 large bakery liners, placing liners in every other cup to help the muffins bake evenly and rise taller.

Add 2 tablespoons of batter to each liner.

Add a heaping tablespoon of cream cheese filling to the center.

Cover with more batter until the liner is ¾ full.

Add a small spoonful of cream cheese on top, then sprinkle generously with the cinnamon-sugar topping.

Bake at 400°F for 5 minutes, then (without opening the oven) reduce to 375°F (190°C) and bake another 15–18 minutes.

Muffins are done when tops are golden, domed, and spring back when touched.

Cool in the pan for 10 minutes, then transfer to a wire rack.

Allow muffins to cool completely for 1 hour so the cream cheese center can set.