1-Preheat oven to 425°F and line a 12-cup muffin pan with muffin liners to prevent sticking.

2-In a large bowl, whisk the 1 ½ cups pure pumpkin puree with ½ cup packed light brown sugar and ½ cup plus 2 tablespoons granulated sugar until smooth and glossy.

3-Add 2 large eggs at room temperature, ½ cup sunflower oil, and 1 teaspoon pure vanilla extract, whisking to combine everything well.

4-In a separate bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, 1 teaspoon baking powder, ¾ teaspoon baking soda, and ½ teaspoon salt.

5-Fold the dry ingredients into the pumpkin mixture, and before fully incorporating, add ⅓ cup whole milk at room temperature. Fold gently until just combined, leaving some lumps but no flour pockets, then cover and let rest for 30 minutes.

6-For the cream cheese filling, beat 5 ounces softened cream cheese, 2 ½ tablespoons granulated sugar, 1 teaspoon all-purpose flour, and ½ teaspoon pure vanilla extract until smooth, then add 2 teaspoons whole milk and mix until creamy. Transfer to a piping bag or zip-top bag.

7-Divide the batter evenly into the muffin cups, filling them to the rim for nice domed tops.

8-Snip the tip of the piping bag and pipe the cream cheese filling into the center of the batter, about ¼ inch deep and creating a 1-inch swirl. Use all the filling for the 12 muffins.

9-Sprinkle chopped pumpkin seeds around the cream cheese filling and press them gently into the batter.

10-Bake at 425°F for 5 minutes, then reduce the oven to 350°F and bake for 12-15 minutes until the muffins feel firm and a toothpick inserted comes out clean.

11-Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.