Preheat your oven to 350°F and line a muffin pan with liners.
Mix the muffins: In a big bowl, stir together the cake mix, eggs, melted butter, pumpkin pie spice, and pumpkin puree until it looks smooth.
Scoop it in: Use a spoon or ice cream scoop to fill each muffin liner about 3/4 full with the pumpkin batter.
Make the filling: In another bowl, mix cream cheese, sugar, vanilla, and pumpkin pie spice until it’s smooth and creamy.
Pipe or spoon: Add a dollop of cream cheese filling into the center of each muffin. (Don’t worry if it spreads—it’s supposed to be messy-cute.)
Toast the seeds: In a small skillet, cook pumpkin seeds with brown sugar until the sugar melts and sticks to the seeds. Let them cool a bit.
Top it off: Sprinkle the candied pumpkin seeds over each muffin.
Bake: Pop the pan in the oven for 20 minutes. Check with a toothpick—if it comes out clean, they’re done!
Cool + enjoy: Let muffins cool for 10 minutes before digging in. (Trust me, the cream cheese center is lava if you rush it.)