Starbuck's Pumpkin Cream Cheese Muffins

FOR THE SWEET CREAM CHEESE

Step 1: Make the sweet cream cheese by using an electric mixer to combine 4 ounces cream cheese with the sugar and vanilla in a medium bowl. Mix until smooth, and then cover and chill until firm.

Step 2: Preheat the oven to 350 degrees F.

FOR THE CANDIED PUMPKIN SEEDS

Step 3: Combine the light brown sugar, water, and cinnamon in a medium skillet and place over medium heat. Add the pumpkin seeds and stir constantly as the water evaporates and the sugar crystallizes on the nuts, about 2 minutes. When you see the sugar starting to harden on the seeds, immediately turn off the heat and pour them out onto a plate to cool. Separate any seeds that are stuck together.

TO MAKE MUFFIN BATTER

Step 4: Combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, and salt in a medium bowl.

Step 5: In a large bowl, use an electric mixer to combine the eggs, sugars, and vanilla. Mix for about 30 seconds, and then add the pumpkin and oil. Mix again for another 30 seconds. Add the bowl of dry ingredients to the wet ingredients and mix well for 30 seconds, or until batter is smooth.

Step 6: Spoon the batter into paper muffin cups lining a 12-cup muffin tin. The batter should be level with the top of each cup. Scoop up approximately 1 tablespoon of the sweetened cream cheese with a teaspoon and use your fingers to press it down into the middle of each cup of batter.

Step 7: Sprinkle some candied pumpkin seeds over each muffin and bake for 20 to 25 minutes, until lightly browned on top and a toothpick stuck into the center of a muffin comes out clean.