Prepare the Muffin Batter:
Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth.
Add the pumpkin puree, vanilla extract, eggs, and milk, whisking until just combined.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fill the muffin tin about 3/4 full with the batter.
Make the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and cinnamon. Stir in the melted butter until the mixture becomes crumbly.
Sprinkle the cinnamon sugar over the tops of the muffins.
Bake the Muffins:
Bake in the preheated oven for 20-24 minutes, or until the muffin tops spring back when gently pressed. Allow them to cool completely on a wire rack.
Make the Maple Cream Cheese Filling:
In a small bowl, whip the heavy cream until light, fluffy, and stiff peaks form.
In a separate bowl, beat the softened cream cheese until smooth.
Fold the whipped cream into the cream cheese, and use beaters if needed to smooth the mixture. Add the maple syrup and beat until fully combined and smooth.
Fill the Muffins:
Once the muffins are cool, use a small paring knife to cut out a small cone from the center of each muffin.
Transfer the maple cream cheese filling to a piping bag (or use a plastic bag with a corner snipped off), and fill the center of each muffin. The filling should reach the top of the muffins, leaving a visible, delicious layer of cream cheese on top.
Serve:
These muffins are ready to eat right away! If making ahead, store them in the refrigerator. They can be served at room temperature or cold—both ways are equally delicious!