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Preheat the oven to 350°F. Line a standard 12 count muffin tin with orange colored muffin liners (this recipe make 16 muffins, so if you have another small 6 count muffin tin, line that too, or just wait until the first batch is done and then fill the same tin again). Set aside.
Make the pumpkin batter from this recipe.
To make the cream cheese filling, beat all ingredients until smooth with a hand mixer. Transfer mixture into a piping bag (I used a circular tip) or you can trasnfer to a ziplock baggie and cut the corner tip off.
Scoop the batter into each muffin tin, filling pretty much all the way to the top. The higher you fill them, the more of the domed muffin top they’ll have.
Squeeze some of the cream cheese filling in the center of each muffin, being sure to leave a dollop on top of each muffin, too! Repeat with remaining muffins.
Sprinkle pumpkin seeds around the perimeter of the batter.
Bake for ~25-30 minutes Start Timer. or until a toothpick inserted comes out mostly clean, a few crumbs are okay but it shouldn’t be goopy or overly wet.
Allow muffins to cool in the muffin tin for 5-10 minutes, then transfer to a wire rack to cool completely. Enjoy!