Pumpkin Cream Cheese Muffins

For cream cheese mixture:

• 8 ounces cream cheese room temperature
• 1 large egg white
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

For pumpkin batter:

• 3/4 cup pumpkin puree
• 2 large eggs
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cup all-purpose flour
• 3/4 cup light brown sugar lightly packed
• 1-1/2 teaspoons cinnamon
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 4 teaspoons raw shelled sunflower seeds