• Preheat the oven to 350F and line a 12-cup muffin tin with cupcake liners.

Make the Pumpkin seed topping

• Melt butter in a small pan over medium heat (about 1 minute). Add the brown sugar and pumpkin seeds and cook, stirring constantly, for 2–3 minutes until the sugar is melted and coating the seeds.
  1 tsp butter, 2 tbsp pumpkin seeds, 1/2 tbsp brown sugar
• Transfer the mixture onto a lined baking sheet and let it cool completely (about 15–20 minutes) until it hardens into a crunchy, praline-like sheet. Once cooled, roughly chop into small pieces and set aside.

Make the cream cheese filling

• Mix the cream cheese, sugar, milk, flour, and vanilla extract until smooth. Transfer to a piping bag or a zip-top bag with the corner snipped and set aside.
  6 oz cream cheese , 3 tbsp Granulated sugar, 2 tsp milk, 1 tbsp flour, 1/2 tsp vanilla extract

Make the pumpkin muffins

• In a medium bowl, sift together all the dry spices (cinnamon, cloves, nutmeg, allspice, ginger), baking soda, and salt with the flour. Whisk everything together until evenly combined.
  1 & 1/2 cup all purpose flour, 1 tsp baking soda, 1 & 1/2 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp nutmeg, 1 pinch all spice, 1/4 tsp salt, 1/2 teaspoon ginger
• In a separate, larger bowl, combine the sugars, oil, the pumpkin puree, vanilla extract, and eggs and whisk until smooth.
  3/4 cup granulated sugar, 1/2 cup canola oil, 1 cup canned pumpkin, 2 large eggs, 1 tsp vanilla extract, 1/4 cup brown sugar
• Pour the dry ingredients into the wet mixture. Using a spatula or large spoon, fold everything together gently. The batter should be uniform, but it’s okay if there are a few streaks of flour, don’t overmix! Overmixing can make the muffins dense. The batter should be thick but scoopable , it should hold its shape when scooped into the muffin liners, not runny.
• Scoop the batter into the lined muffin cups, filling each about three-quarters full. Insert the tip of the cream cheese bag about 1 cm into the center of each muffin and squeeze gently while pulling up to create a small cream cheese pocket. Sprinkle the chopped pumpkin seed praline over the top, avoiding the cream cheese center.
• Bake for 18-20 minutes, or until a toothpick inserted near the edge comes out clean. Let muffins cool in the pan for a few minutes, then transfer to a wire rack.