In a large mixing bowl, whisk together the pumpkin purée, brown sugar, egg, oil, and vanilla until smooth.

In a separate bowl, combine the flour, baking soda, pumpkin pie spice, ginger, cloves, nutmeg, and salt.

Add the dry ingredients to the wet ingredients and stir gently by hand until just combined — do not overmix.

Tip: While the batter rests, prepare the cream cheese filling, topping, and preheat your oven to 350°F.

In a small bowl, mix the softened cream cheese, egg, sugar, and vanilla until smooth and creamy.

Transfer the filling to a piping bag fitted with a medium round tip (or just snip the end of the bag).

This makes it easy to fill the centers neatly once your muffin cups are portioned.

Combine ¼ tsp pumpkin pie spice and 1 Tbsp brown sugar in a small bowl and set aside.

In a small skillet over medium heat, melt the butter.

Add the pumpkin seeds and toast for about 1 minute, stirring constantly.

Sprinkle in the brown sugar–spice mixture and continue to cook for 1–2 minutes, stirring, until the seeds are caramelized.

Transfer the seeds to a parchment-lined sheet pan to cool, then roughly chop.

Line a standard muffin pan with paper liners.

Scoop the rested batter evenly into the liners (they should be about ¾ full) and smooth the tops with a spoon or small offset spatula.

Insert the piping bag tip into the center of each muffin and gently squeeze as you lift up to fill the center with cream cheese mixture.

Don’t worry if a little filling shows on top — that’s what creates that signature Starbucks look.

If you’d like to see the technique in action, watch the accompanying YouTube video linked in the recipe card.

Sprinkle the chopped praline topping evenly around the outer edge of each muffin, avoiding the cream cheese center.

Gently press the topping into the batter so it sticks while baking.

Bake for 20-25 minutes, or until the muffin tops are set and spring back lightly when touched.

Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.