Cream cheese:
Using an electric mixer combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm

Preheat oven to 350°F
Line 12 cup muffin pan with paper muffin cups

Candied pumpkin seeds:
Spray large baking sheet with cooking spray. Heat seeds in a medium saucepan over medium heat, stirring frequently, 5 minutes or until the seeds begin to pop. Add sugar and stir constantly, about 1 minute or until sugar behind to liquefy and Carmelize. Add cinnamon and salt. Spread seeds on prepared baking sheet and cool. Break apart the seeds that are stuck together once they have cooled.

Muffin batter:
Combine flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice and salt in a bowl. Set aside
Using electric mixer, combine eggs, sugar, vanilla, mix on low speed, about 1 minute. Add the flour mixture to the wet ingredients and mix until batter is smooth, about 30-60 seconds.

Baking muffins:
Spoon batter into muffin ups, making batter level with the top of the muffin cup. Add approximately 1 tablespoon of cream cheese mixture on the top of each muffin and press cream cheese down into the middle of each muffin cup of batter. Sprinkle muffins with candied pumpkin seeds. Bake for 20-25 minutes, until slightly browned on top.