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Preheat oven to 350F.
Whisk together all of the wet ingredients and set aside.
Add all of the dry ingredients to a large bowl and mix well.
Pour the wet ingredients into the bowl with the dry ingredients and stir until incorporated.
Grease a muffin tin or add muffin liners (6 or 9).
Fill each cavity with the batter.
Make the cream cheese filling by adding the cream cheese to a small bowl and microwaving for ~ 30 seconds until easy to stir.
Add the maple syrup, milk, and vanilla and whisk/stir until fully incorporated.
Transfer to a piping bag or a ziplock bag. Cut off the tip and pipe the filling into each muffin.
Sprinkle pumpkin seeds around top.
Bake for 20-22 minutes or until a toothpick poked into the muffin part (not the cream cheese part) comes out clean.
Let cool for 5 minutes in the muffin tin and then transfer to wired cooling rack to cool completely, and enjoy!