Step 1Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Step 2 In a small bowl, beat the cream cheese, powdered sugar, and ½ teaspoon vanilla extract until smooth. Place in the freezer for 10–15 minutes while preparing the batter.
Step 3In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Step 4In a separate bowl, whisk together the eggs, pumpkin purée, avocado oil, milk, and remaining 1 teaspoon vanilla extract until smooth.
Step 5Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Step 6Fill each muffin cup about ⅓ full with batter. Add about 1 tablespoon of the chilled cream cheese mixture to the center of each muffin, pressing it in slightly.
Step 7In a small bowl, combine the pumpkin seeds, brown sugar, and melted butter. Sprinkle the mixture over the muffins.
Step 8Bake for 20–22 minutes, or until the tops are set and a toothpick inserted near the edge of the muffin comes out clean.
Step 9Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack. The cream cheese filling will continue to set as the muffins cool.
