Preheat oven to 350 degrees.

In a large bowl mix all dry ingredients until combined.

In a medium bowl mix all wet ingredients until well combined.

Pour wet ingredients into dry ingredients and mix well. Making sure all sugar is dissolved. Set aside as you prepare the cream cheese filling.

Add cream cheese and powdered sugar into your stand mixer bowl. With the paddle attachment mix until well incorporated.

Line muffin tins with muffin liners, I really like the rustic tall muffin liners.

Add 1/4 cup of batter to each muffin liner.

Add a heaping 1/2 tablespoon of the cream cheese filling to the center of muffin batter. I pressed it in to the batter with my finger, because I wanted it to all the way through muffin when cooked.

Sprinkle the edge of batter with raw shelled pumpkin seeds, organic cane sugar and a touch of flaky salt.

Bake at 350 degrees for 20-25 minutes. It is done when poked with a tooth pick you and no batter is on tooth pick when removed.

Let cool and Enjoy!