Lighter Pumpkin Cream Cheese Muffins

1. Mix all wet ingredients (pumpkin puree, 1/3 cup monk fruit sweetener, 1 tbsp vanilla extract, 2 whisked eggs, 2 tbsp light butter) in a bowl.
2. In a separate bowl, fold in all dry ingredients (2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, pinch of salt, 2 tsp cinnamon, 2 tbsp pumpkin pie spice).
3. Scoop 2 heaping tablespoons of the batter into a lined muffin tin.
4. Make a small well in the center of each muffin and fill with the cream cheese mixture (8 oz light cream cheese, 1/4 cup monk fruit sweetener, 1 1/2 tsp vanilla extract).
5. Sprinkle raw pumpkin seeds on top of each muffin.
6. Bake in a preheated oven at 350°F for 25 minutes.
7. Cool the muffins for a few minutes before enjoying.