Sift all your dry ingredients and sugar into a bowl (flour, sugar, spices, baking soda, and salt)
Whisk in the eggs, oil, and water to the dry ingredients (until just combined and evenly distributed)
Fold in the pumpkin puree (until just combined and evenly distributed). Set aside.
Cream Cheese Filling:
In a small bowl, add the softened cream cheese, powdered sugar, and vanilla. Mix with a spoon until evenly combined.
Assembly:
Line 24 muffin cups with muffin liners. Scoop the batter into the muffin liners (they should be about ¾ full).
After all the muffin liners are filled, place 2 teaspoons of the cream cheese mixture in the center. If using, sprinkle pumpkin seeds on top (optional)
Bake at 350 F for ~20 minutes (or until a toothpick comes out clean – oven temperatures vary so be sure to check with a toothpick)