1-Getting started with this recipe: Begin by preheating your oven to 350 degrees Fahrenheit and lining muffin tins with liners for about 12 to 18 muffins. This sets the stage for even baking and easy cleanup.

2-Prepare the pumpkin bread batter: using the ingredients listed above, combining them until smooth. For the cream cheese filling, beat 6 ounces of full-fat cream cheese, 1/3 cup powdered sugar, 1 tablespoon all-purpose flour, 1 tablespoon whole milk, 1 teaspoon vanilla, and a pinch of salt until it’s nice and smooth, then transfer it to a piping bag or resealable plastic bag with the tip cut off.

3-Scoop the batter into the muffin liners, filling them nearly to the top to get that domed shape. Pipe the cream cheese filling into the center of each muffin and add a dollop on top for extra creaminess. Sprinkle pumpkin seeds around the edges, pressing them lightly so they stick, which adds crunch and visual appeal.

4-Bake for 25 to 30 minutes, or until a toothpick inserted comes out mostly clean. Let the muffins cool in the tin for 5 to 10 minutes before moving them to a wire rack to cool completely. For prep time pointers, keep in mind this takes about 20 minutes of preparation, 25 minutes of cooking, and totals around 45 minutes, yielding approximately 16 muffins.