In a large mixing bowl, combine pumpkin puree, melted butter, canola oil, granulated sugar, and brown sugar. Beat in the eggs until smooth.

In a separate bowl, whisk together flour, pudding mix, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.

The batter should be thick and slightly lumpy.

In a medium bowl, beat the softened cream cheese with powdered sugar, all-purpose flour, milk, vanilla extract, and salt until silky smooth.

Transfer the cream cheese mixture into a piping bag or ziplock bag for easy filling.

Line a muffin tin with paper liners and preheat the oven to 350°F (175°C). Fill each muffin liner with batter and add cream cheese filling in the center.

Top with pumpkin seeds and bake for 25-30 minutes, until a toothpick inserted comes out clean.

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