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1
Muffin: Whisk dry ingredients together in large bowl, then add pumpkin and mix until well blended.
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2
Slowly add eggs, mixing until well incorporated.
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3
Then, add water and oil and mix again until well incorporated.
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4
Batter can be refrigerated for 2-3 days if needed.
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5
Filling: Whip cream cheese in electric mixer on med.
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6
to med.
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7
high speed until very smooth and no lumps remain.
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8
Add sugar and salt and whip for one minute or until smooth again.Add eggs and vanilla, whip for two minutes.
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9
Scrape the bowl thoroughly, then whip again for two more minutes or until completely smooth.
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10
Refrigerate.
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11
Topping: Combine sugar, cinnamon & butter with a fork until well blended.
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12
Refrigerate until ready for use.
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13
Assembly: Fill 1/3 of muffin tin with pumpkin batter.
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14
Add scoop of cream cheese filling, then fill rest of tin with muffin batter, until tin is just under 3/4 full.
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15
Use finger to seal top layer of batter around cream cheese, if need be.
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16
Sprinkle lightly with topping and a few seeds (if desired), and bake at 350 degrees for 15-25 minutes or until set and cake springs back when touched.
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17
Let cool completely before serving--best slightly chilled.
