Combine the flour, baking powder, baking soda, salt and pumpkin pie spice in a bowl. In a separate bowl, combine the canned pumpkin and buttermilk. Set both bowls aside.

In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs and beat until combined. Add the flour mixture in 3 additions, alternating with the pumpkin mixture. Add the cranberries and mix until just combined.

Spoon 1/3 cup of batter into a lined muffin pan and sprinkle some pumpkin seeds on top. Gently press them onto the muffins so that they stick. Bake at 350F for 30 minutes, or until fully cooked. Cool the muffins in the pan for 10 minutes, then transfer to a wire rack. Enjoy warm with some butter!

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