Preheat oven to 350 degrees F. Spray muffin pan with baking spray. Set aside.
First, make the cream cheese filling by beating together the cream cheese, powdered sugar, and cinnamon until well mixed.
Spoon into plastic baggie or piping bag. Set aside.
In large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Mix well and set aside.
In separate bowl, stir together pumpkin, eggs, sugar, oil, and vanilla. Add to flour mixture and mix until just combined.
Fill each muffin tin halfway full, then pipe 1 tbsp of filling on top, then fill rest of the way with muffin batter.
Bake in preheated oven for 22-25 minutes, until toothpick comes out clean.