Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper tulip liners or parchment cups.

Prepare the cream cheese swirl: In a medium bowl, beat softened cream cheese, granulated sugar, egg yolk, and vanilla with a handheld mixer on medium speed for 2 minutes until glossy, silky-smooth, and lump-free.

In a separate large bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, pumpkin pie spice, and sea salt.

In another bowl, whisk together wet ingredients: pure pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until thoroughly blended.

Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until combined and no dry flour streaks remain. Do not overmix!

Divide half the spiced pumpkin batter among the 12 muffin cups. Spoon a dollop of sweet cream cheese filling into the center of each cup. Top with the remaining pumpkin batter, followed by another spoonful of cream cheese.

Use a wooden toothpick or butter knife to gently swirl the top layer into an elegant marbled pattern. Sprinkle with turbinado sugar or crunchy pepitas.

Bake at 400°F (200°C) for 5 minutes (for high initial oven spring), then reduce heat to 350°F (175°C) and bake for an additional 15 to 18 minutes until muffin tops are domed and a toothpick inserted into the pumpkin crumb comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or chilled for decadent bakery perfection!