1. Prepare the Oven and Muffin Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Make the Muffin Batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. In another bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
3. Prepare the Cream Cheese Topping: In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Fill the Muffin Tin: Scoop the pumpkin muffin batter into the prepared muffin tin, filling each cup about ¾ full. For a bakery-style dome, heap the batter slightly higher in the middle.
5. Add the Cream Cheese Swirl: Spoon about a teaspoon of the cream cheese mixture on top of each muffin. Use a toothpick or knife to gently swirl it into the batter for a beautiful swirl effect.
6. Top with Roasted Pumpkin Seeds: Sprinkle the pre-roasted, hulled, unsalted pumpkin seeds on top of each muffin. Store-bought seeds are super convenient and taste just as good as roasting your own!
7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should rise with a beautiful golden dome.
8. Cool and Enjoy: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Tips for Success:

• Store-bought Pumpkin Seeds: Using pre-roasted, hulled, unsalted pumpkin seeds from the store makes this recipe so much easier! But if you love DIY, you can roast your own for an extra touch of homemade charm.
• Perfect Domed Tops: For that professional bakery-style dome, don’t be afraid to fill the muffin tins a little higher than usual!