These are soft, delicious pumpkin spice muffins topped with smooth cream cheese and pumpkin seeds. Perfect for the entire fall/winter season.
Preheat the oven to 350 degrees F, and line 12 muffin cups with cupcake or tulip muffins liners.
In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and spices. Make a well in the centre and set aside.
In a separate bowl, combine the beaten eggs, brown sugar, melted butter, pumpkin puree and water. Whisk to combine, and pour this into the dry ingredients. Stir until the dry and wet ingredients are just combined and moistened (do not overmix). Divide into prepared muffins cups. Sprinkle generously with pumpkin seeds.
In a medium sized mixing bowl or the bowl of an electric mixer, beat the cream cheese and sugar until smooth. Add the vanilla and whipping cream and and whip until thick and fluffy.
Spoon the cream cheese filling into a piping bag or the corner of a ziploc bag. Snip the top or corner of the bag off with scissors, and pipe a little bit of the cream cheese mixture down into the batter of each muffin, finishing on top with about a nickel or quarter sized dollop of cream cheese in the centre of each.
Bake for 20-25 minutes or until a toothpick inserted into the largest muffin comes out clean (test the baked muffin, not the cream cheese). Cool on wire racks.