•    1 ¾ cups (220 grams) all-purpose flour

•    ¾ cup (150 grams) brown sugar, packed

•    1 ½ teaspoon (7.5ml) baking powder

•    ½ teaspoon (2.5ml) baking soda

•    ½ teaspoon (2.5ml) Salt

•    1 teaspoon (5ml) ground cinnamon

•    ½ teaspoon (2.5ml) ground ginger

•    ¼ teaspoon (1.25ml) ground cloves

•    ¼ teaspoon (1.25ml) ground nutmeg

•    ¼ cup (30g) pumpkin seeds + 1tablespoon (7g) for topping

•    2 eggs

•    ¾ cup (169g) pumpkin puree

•    ¼ cup (60ml) vegetable oil

•    ¼ cup (60ml) milk

•    1 tsp (5ml) vanilla

Cream Cheese Frosting

•    125g (half a package) cream cheese, room temperature

•    ⅔ cup (83g) icing sugar

•    ⅛ tsp (0.5ml) ground cinnamon

•    ½ tsp (2.5ml) vanilla extract

•    ½ tsp (2.5ml) lemon juice

Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.

In a small bowl, mix together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and 1/4 cup (30g) pumpkin seeds. Set aside.

In a large bowl, with an electric mixer, beat eggs, pumpkin puree, vegetable oil, milk and vanilla.

Stir in flour mixture until just incorporated. Divide mixture into 12 parts for regular size, or 8 parts for larger muffins. Sprinkle 1 tablespoon (7g) pumpkin seeds over the top of muffins.

Bake for about 20 minutes or until the tops spring back when lightly pressed.

Let cool in the pan for 5 minutes and transfer to a rack to cool completely.

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Cream Cheese Frosting

In a medium bowl, with an electric mixer, beat cream cheese until smooth. Add sugar gradually, beating well after each addition. Add cinnamon, vanilla extract and lemon juice and beat until fluffy. Inject about 2 tbsp of frosting with a piping bag into each muffin or simply frost them.