• Preheat oven to 400 degrees Fahrenheit.
• Thoroughly butter muffin tins for 24 muffins.

Make the topping

• Beat cream cheese and sugar together in a bowl by hand or with your stand mixer until fully combined. (About a minute in a mixer.) Set aside.
  6 oz cream cheese, ¼ cup granulated organic cane sugar

Make the pumpkin batter

• Combine flour, baking powder, baking soda, salt, and spices in a mixing bowl.
  2 cups unbleached organic all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 1/2 teaspoons cinnamon, ¼ teaspoon ground allspice, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon sea salt
• Beat pumpkin, eggs, sugar, butter, and vanilla by hand or in the bowl of your mixer until fully combined.
  1 stick butter, ¾ cup firmly packed light brown sugar, 1 cup pumpkin puree, 2 large eggs, 1 ½ teaspoons vanilla extract
• Alternately add buttermilk and dry ingredients to pumpkin mixture just until all ingredients are combined. (Some small lumps are okay.)
  ¾ cup buttermilk
• Divide batter into muffin cups, filling each cup just over ½ way. Use a spoon to top each muffin with about one tablespoon of the cream cheese mixture. Push cream cheese into the batter slightly. Sprinkle muffins with pumpkin seeds and place in oven.
  ¼ cup green pumpkin seeds
• Bake for 18-20 minutes. A toothpick inserted in muffin (not cream cheese center) should come out clean.
• Remove pumpkin muffins from tins and cool on a rack for 10 – 15 minutes.