Pumpkin Cream Cheese Muffins

Cream Cheese Filling: Combine cream cheese, vanilla extract, and sugar. Set aside and refrigerate. Pumpkin Topping: Add butter to skillet, add chopped pumpkin seeds, quickly toast for 1 min. Add brown sugar and stir for 1 min until brown sugar combines. Pumpkin Muffins: Add wet ingredients, mix for about 1-2 mins, then dry ingredients slowly and mix until combined. Last steps: Add pumpkin muffin mix to lined cupcake sheet and fill up to top. Add pumpkin seed topping to each cupcake. Add piped cream cheese filling by pushing down piping bag in the middle 2/3 of the way and squeeze filling while pulling out piping bag (put cream cheese into ziplock bag and cut hole at bottom). Bake at 420F for 5 mins. Lower heat to 350F and bake for another 18-20 mins until muffins are done.