Preheat oven to 350 degrees F.

Line muffin tray with paper liners or grease and flour trays - depending on preference.

Whisk all-purpose flour, whole-wheat flour, sugar, baking soda, ground cinnamon, ground nutmeg, ground cloves and salt in large bowl until combined.

In separate bowl combine oil, eggs, water and pumpkin puree until thoroughly blended.

Slowly add flour mixture to pumpkin puree mixture and stir until just combined.

Use an electric hand mixer (or stand mixer) to prepare cream cheese mixture. Combine softened cream cheese sugar, milk and vanilla together until light and creamy. Set aside.

Pour pumpkin batter into muffin cups 2/3rds of the way full.

Add spoonful of cream cheese filling to each muffin cup and press down into batter with back of spoon.

Swirl with toothpick or butter knife.

Bake for 25 - 30 minutes, or until toothpick comes out with only a few crumbs, or clean.

Remove from oven and allow muffins to cool in tray on wire rack for at least ten minutes.

Serve.