Pumpkin muffin

Cream Cheese:
4 oz cream cheese, softened
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

Pumpkin Seeds: 3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup pepitas (raw shelled pumpkin seeds)

Batter:
1 1/2 cups almond flour  or whole wheat pastry
1 teaspoon baking powder
1 teaspoon baking soda mixed in
1 tbl lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice  optional or ginger
1/2 teaspoon salt
3 eggs
3/4 cup dark maple syrup grade b
1/2 cup palm coconut sugar
1 teaspoon vanilla extract
1 cup canned pure pumpkin puree
3/4 cup melted coconut oil
12 cup muffin pan Paper muffin cups

Cream Cheese: Using an electric mixer combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm Preheat over to 350 degrees. Line 12 cup muffin pan with paper muffin cups.

Pumpkin Seeds:  Heat seeds in a medium saucepan over medium heat, stirring frequently, 5 minutes or until the seeds begin to pop. Add sugar, and stir constantly about 1 minute or until sugar begins to liquefy and caramelize; add cinnamon and salt. Spread seeds on prepared baking sheet, and cool. Break apart the seeds that are stuck together, once they have cooled.
Batter: Combine flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice and salt in a bowl. Set aside. Using an electric mixer, combine eggs, sugar and vanilla, mix on low speed just to combine ingredients. Add pumpkin and oil and continue to mix. Add the flour mixture to the wet ingredients and mix until batter is smoother.

Baking : Spoon batter into paper muffin cups, making batter level with top of the muffin cup. Plop tablespoon of cream cheese mixture to the top of each muffin . Sprinkle muffins with candied pumpkin seeds. Bake for 25 minutes, until browned on top. To test for doneness insert a toothpick into center of muffin  will come out clean