In a large bowl, mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low. Add in eggs, one at a time, combining thoroughly after each. Add vanilla.
In a second bowl, whisk together flour, baking powder, baking soda, salt and spices.
Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
In a third bowl, mix together cream cheese, sugar, egg yolk and vanilla until well combined.
Grease your muffin tins or line with paper cups.
Drop in spoonfuls of pumpkin mixture. Add smaller spoonfuls of cream cheese mixture on top. Swirl with a skewer.
Bake as follows, turning the tins half way through baking times: mini muffins (20-25 min), standard muffins (25-30 min), jumbo muffins (30-40 min). Allow to cool in the tin for 5 minutes then invert (they should pop right out).