• Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice. Stir to combine, set aside.
  1 ½ Cups all purpose flour, ¾ Cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon pumpkin spice
• In a medium-sized bowl, whisk together the pumpkin, melted butter, vanilla, and egg.
  1 ½ Cups pure pumpkin puree, ¼ Cup unsalted butter, melted and cooled, 1 teaspoon vanilla extract, 1 large egg
• Make a well in the middle of the dry mixture and pour the wet mixture into the bowl. Stir with a large spoon until just combined and there are no dry pockets.
• Fill 12 prepared muffin tins evenly with the muffin mixture. Next, make the cream cheese filling.

Cream Cheese Filling

• Place all of the ingredients in a medium-sized bowl. Using a hand mixer, mix on medium speed until smooth.
  4 ounces cream cheese, 1/2 teaspoon vanilla extract, 1 teaspoon all-purpose flour, 2 tablespoons plus 2 teaspoons granulated sugar, 1 teaspoon milk
• Place mix into a piping bag or a ziplock bag and cut off a small amount off one corner. Place the piping bag into the muffins one at a time and fill insides with the cream cheese. Evenly distribute cream cheese mixture along with all the muffins, leaving a little dollop on top of each.
• Take the pumpkin seeds and evenly distribute them around the outsides of the batter if desired.
  2 teaspoons toasted pumpkin seeds for garnish
• Bake for 17-19 minutes until a toothpick inserted into the bread part of the muffins comes out mostly clean. Let cool in the tin for 10 minutes, take them out and place on a wire rack to cool completely.