Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined.
Using an ice cream scoop, distribute batter evenly between 12 openings of a muffin tin. Make a cavity with a back of a spoon, add 1 tsp or more of cream cheese, swirl with a toothpick (or leave it) and sprinkle with pumpkin seeds.
Bake for 20 minutes. Then remove from the oven, let muffins cool for 5 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!
Video
Notes
Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days.
Freeze: In an airtight container for up to 3 months.
Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour. I have not tested recipe with oat flour but you could try. I think muffins will be more dense. All-purpose flour or all purpose gluten free might work but you might need less of it. For the gluten free version, try my almond flour pumpkin muffins.