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Melt a little butter in a pan over medium heat.
Add in the roughly chopped pumpkin seeds and toast for 1-2 minutes. Then add in the the brown sugar and mix to coat. Cook for 2 more minutes stirring often. Once caramelized, remove from heat and let them cool down fully.
Once fully cooled down, roughly chopped them and set aside.
Mix the cream cheese, granulated sugar, and vanilla extract together in a medium bowl until smooth.
Transfer the cream cheese mixture to a piping bag with no tip or a zip lock bag and set aside.
Preheat the oven to 350F then line a muffin tin with cupcake liners and set it aside.
In a medium bowl, sift the flour, baking soda, cinnamon, cloves, nutmeg, all-spice, and salt. Mix well, then set aside.
In a separate bowl, mix the granulated sugar, oil, pumpkin puree, eggs, and vanilla extract until combined.
Scoop the pumpkin muffin batter and divide it into the 13 muffin liners. Scop the tip of the cream cheese ziplock bag and top each muffin batter liner with a little cream cheese mixture. Sprinkle some of the chopped pumpkin seeds around the pumpkin batter.
Bake the muffins in the preheated oven for 20 minutes or until a wooden skewer inserted in the center comes out clean.