Better Than Starbucks Pumpkin Muffins

Combine the pumpkin seeds in a small skillet with the sugar, cinnamon and salt and toast until the sugar is dissolved. Move to a plate and allow to cool while making the batter.

In a large bowl, combine all wet ingredients in a bowl and whisk together.

In a separate smaller bowl, sift together all dry ingredients, then add to the wet ingredients. Whisk together until just combined.

Using two large spoons, add the muffin batter to the lined muffin tin (about two spoonfuls each).

Sprinkle with the caramelized pumpkin seed topping.

For the cheesecake filling, combine the room temperature cream cheese or quark with the egg, sugar and vanilla using a whisk or your stand mixer and the whisk attachment.

Fill into a piping bag, then cut off the tip. Insert the piping bag about 1 inch or 2 cm into the muffin batter, then press out about 2 Tablespoons per muffins (it may help you to watch my short video on this).

Bake on the middle rack for 5 mins at 420℉ (215°C), then lower to 350°F (180°C) and bake for another 20 mins or until starting to turn golden on top. 

If testing with a thermometer, the muffin Internal temperature should be 205°F (96℃9 or a few crumbs on a toothpick.

5 minutes after removing the pan from the oven, remove the muffins from the baking tin and let cool on a cooling rack. The muffins will release from the wrappers more easily when they are cooled. See below for freezing and reheating instructions.