For the Pumpkin Muffins

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Prepare a standard muffin tin by lightly oiling it or using nonstick spray.
3. In a large bowl, whisk together the vegetable oil and both granulated and brown sugars.
4. Add the pumpkin puree, vanilla extract, eggs, and milk to the sugar mixture. Whisk gently until these wet ingredients are just combined.
5. In a separate bowl, combine the all purpose flour, baking soda, ground cinnamon, ground cloves, and salt. Whisk dry ingredients together.
6. Add the dry ingredient mixture to the wet ingredients. Mix just until everything is combined and no dry flour remains. Be careful not to overmix the batter.
7. Scoop the muffin batter into the prepared muffin tin, filling each cup about three quarters of the way full.

For the Cinnamon Sugar Topping

1. In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
2. Stir in the melted unsalted butter until the mixture resembles wet sand.

Assemble and Bake

1. Generously spoon the cinnamon sugar topping over the top of each muffin cup filled with batter.
2. Bake the muffins for 20 to 24 minutes. They are done when the tops spring back lightly when you gently press them. You can also insert a toothpick into the center (avoiding the cinnamon topping area) to check for doneness. It should come out clean.
3. Let the muffins cool completely in the tin before handling.

For the Maple Cream Cheese Filling

1. In a medium bowl, add the heavy cream. Use a hand mixer or stand mixer with a whisk attachment to beat the cream until it becomes light, fluffy, and holds stiff peaks. Set aside the whipped cream.
2. In a separate bowl, beat the softened cream cheese until it is smooth and creamy.
3. Gently fold the whipped cream into the softened cream cheese mixture. You can briefly use the beaters again on low speed if needed to make it smooth.
4. Add the maple syrup to the cream cheese mixture. Mix until everything is well combined and the filling is smooth. Taste and add a little more maple syrup if you prefer it sweeter.

Fill The Muffins

1. Once the baked muffins are completely cool, use a small paring knife to cut a cone shape out of the center of each muffin top. Remove the cone piece.
2. Transfer the maple cream cheese filling to a piping bag fitted with a large round tip, or use a sturdy plastic bag with one corner snipped off.
3. Insert the piping bag into the hole in the center of each muffin. Pipe the filling into the cavity, filling it all the way to the top so the filling is visible.

Serve:

1. These filled muffins are ready to enjoy right away.
2. If you are making them ahead of time, store them in an airtight container in the refrigerator. They can be eaten chilled or allowed to come closer to room temperature before serving. Both ways are delicious.