Preheat oven to 425°F (218°C) for the initial high-heat dome burst. Line a 12-cup standard muffin pan with paper or parchment tulip liners.

In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract on medium speed for 2 minutes until completely smooth and lump-free; set aside.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and fine sea salt until well combined.

In a separate bowl, whisk together the pure pumpkin puree, brown sugar, white sugar, neutral vegetable oil, eggs, whole milk, and vanilla extract until glossy and emulsified.

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 the spiced pumpkin batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.

Dollop one generous tablespoon of the sweet cream cheese mixture directly on top of each muffin. Use a toothpick or small wooden skewer to gently swirl the cream cheese into the pumpkin batter in a circular figure-eight motion.

Sprinkle the tops evenly with turbinado raw sugar and a whisper of cinnamon for signature bakery sparkle and crunch.

Bake at 425°F (218°C) for exactly 5 minutes, then with the oven door closed, reduce heat to 350°F (175°C) and bake for an additional 15 to 17 minutes until the muffin domes are high and a toothpick inserted into the pumpkin crumb portion comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire cooling rack. Serve warm or room temperature.