Let's start by first making our batter! Into a large bowl, sift flour and add all dry ingredients namely salt, baking soda, baking powder, ground cinnamon, and pumpkin pie spice.

Using a hand whisk, mix all the ingredients together and set aside until ready for use.

Into a separate medium bowl, place the softened cream cheese. Then add sugar and beat until combined and sugar is completely dissolved using an electric mixer.

Now mix in 1 medium egg yolk and beat on low speed until it's incorporated. Then add vanilla extract and beat once more until it's all combined and pale yellow in color

If you're using store-bought eggs, the cheesecake batter will not look as yellow as mine did since I'm using home-produced eggs. Set it aside until ready for use.

Next beat 2 eggs and 1 egg white with white granulated sugar in a separate small bowl for a minute. Then add brown sugar and beat for another 30 seconds or until the mixture is fluffy and pale yellow in color.

Add the rest of the ingredients, namely homemade pumpkin puree, melted butter, and vanilla extract. Beat for an additional 30 seconds or until everything is well incorporated.

Mix in flour prepared earlier with egg mixture on low mixing speed just until combined. Make sure not to overmix. Scrape the sides of the bowl if necessary to ensure all the flour is incorporated well into the batter.

Let's fill our muffin tins with our batter! Line the muffin pan using some paper liners (muffin liners).

Then use ¼ cup scoop to divide the muffin batter evenly. Then add 1 heaping tablespoon of cheesecake batter on top of each muffin and swirl it in with the muffin batter using a toothpick or fork.

Finally, sprinkle pumpkin seeds on top of each muffin and bake them in a preheated oven to 350 F (180 C) for 18 - 20 minutes (depending on the oven).

Remove from the oven and let muffins cool in the pan for 10 minutes, then carefully transfer them onto a cooling rack to cool completely.

Your delicious Pumpkin Cheesecake Muffins are ready to be served!