• Preheat oven to 350°F.

Cream cheese mixture:

• Add your room temperature cream cheese, sugar, vanilla, and salt into a bowl. Mix until smooth.
• If your cream cheese is straight out of the fridge, use either a hand held mixer or a stand mixer to make combining your ingredients easier on you.
• Add your cream cheese mixture into a piping bag (you can use a ziplock bag as a make shift piping bag), and set to the side.

Batter:

• In a bowl combine pumpkin purée, sugars, eggs, vanilla, and butter.
• Once your wet ingredients are combined, add in your dry ingredients. Your flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg, and ginger.
• Fold all of your ingredients together just until combined. Do not over-mix.

Forming your muffins:

• Space out your muffins so when they bake they don't smush into each-other.
• Spoon the batter into the prepared muffin pan. (Either spray your muffin tin with cooking spray, or line with muffin liners).
• Fill your muffin liners all the way up to the top.
• Cut off the tip of your piping bag and begin piping your mixture into the middle of each muffin and bring it up to the top. Leaving a nice dollop of your mixture on the top as well.
• Add chopped pumpkin seeds to the perimeter of your muffins.

Bake:

• Bake at 350°F for 25 minutes.
• Transfer the pan to a cooling rack and let the muffins cool for 5-10 minutes.
• Remove the muffins from the pan and let cool to room temperature on the rack.
• And you’re done!