Line 2 muffin trays with liners. Set aside.
Pre-heat oven to 375F.
Ina small bowl, whisk together the flour, pumpkin spice, salt, baking powder and baking soda. Set aside.
In a large bowl, beat together the vegetable oil, pumpkin puree and sugars until well-combined.
Beat in the eggs, followed by the vanilla extract.
Stir or beat in the flour mixture (dry ingredients) until fully incorporated.
Portion out the pumpkin muffin batter into the lined muffin trays, filling each muffin liner to 3/4 full.
Set the muffin trays aside as you prepare the cream cheese filling.
In a medium-sized bowl, beat together all ingredients until well combined.
Scoop the cream cheese mixture into a piping bag. Snip off the end and then insert into each individual muffin, squeezing about 1 Tablespoon of the filling into the center of each.
After you are done filling the pumpkin muffins, sprinkle the pumpkin seeds around the outside edge of each muffin.
Bake the muffins for 15-20 minutes until an inserted toothpick comes out clean.
Allow the muffins to cool in the muffin pans for 1 minute before removing to a cooling rack.