Dirndl Kitchen

0 Preheat your oven (conventional setting, NOT convection) to 420℉ (215℃).
1 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.
2 In a large bowl, combine all wet ingredients in a bowl and whisk together.
11 In a separate smaller bowl, sift together all dry ingredients, then add to the wet ingredients. Whisk together until just combined.
3 Using two large spoons, add the muffin batter to the lined muffin tin (about two spoonfuls each).
4 Sprinkle with the caramelized pumpkin seed topping.
5 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.
6 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).
7 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. 
8 If testing with a thermometer, the muffin Internal temperature should be 205°F (96℃9 or a few crumbs on a toothpick.
10 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.