• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) on conventional oven mode.
• Beat the softened butter and brown sugar thoroughly using an electric mixer. Then, add the eggs one at a time, mixing well between each egg. Next, add the salt and all the spices, including the vanilla seeds from the vanilla bean. Sift the baking powder and all-purpose flour into the batter, and add the coarsely grated Hokkaido pumpkin. Mix the batter until it's smooth.
  200 g brown sugar, 90 g butter, 3 eggs, 1 vanilla bean, ½ tsp salt, ½ tsp ground cloves, 1 tsp ground cardamom, 1 tsp ground cinnamon, 1.5 tsp baking powder, 200 g all-purpose flour, 300 g Hokkaido pumpkin
• Place the batter into muffin cups, filling them about 2/3 full, and bake them in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. Insert a skewer or fork into them to check that no batter sticks when you remove it.
• Allow your muffins to cool completely before decorating them with frosting.

Topping:

• Mix cream cheese, powdered sugar, vanilla seeds from the vanilla bean, and lemon zest together. Put the cream cheese mixture in a piping bag with a tip and pipe the frosting, or use a palette knife to spread the frosting on the cakes.
  300 g cream cheese, 75 g powdered sugar, 1 vanilla bean, 1 lemon
• Serve the cakes immediately or store them in the refrigerator after they are decorated.