Cream Cheese Filling

1. Add the softened cream cheese to a medium bowl with the sugar and vanilla. Whisk, or ideally use a hand mixer, to whip the mixture together until creamy and smooth. Add the filling to a tipped piping bag or a zip-top bag.

Muffins

1. Preheat the oven to 375°F (190°C).
2. Combine the flax and water in a small bowl. Set aside for 5 minutes to thicken.
3. In a large bowl, combine the flour, salt, baking powder, baking soda, pumpkin spice, granulated sugar, and brown sugar. In another bowl, combine the pumpkin puree, flax egg mixture, and melted vegan butter. Gently fold the wet ingredients into the dry ingredients; stop once there is no more dry flour visible.
4. 4. Line a 12-cup muffin tin with paper liners, and lightly spray them with cooking spray. Fill each muffin liner about three-quarters of the way for regular-size muffins or fill them up all the way for bigger muffins with a bigger muffin top.
5. Gently insert the tipped piping bag or zip-top bag into the top center of each muffin and squeeze out 2 to 3 tablespoons (28 to 45 ml) of the filling into each muffin. Sprinkle on 1 tablespoon (4 g) of the roasted pumpkin seeds.
6. NOTE: If using raw pumpkin seeds, roast them in a dry skillet for 4 minutes, or until they brown a little and become aromatic. Bake for 15 to 20 minutes. Test the doneness with a toothpick by inserting it into the center of the muffin (through the side of the muffin to avoid the cream cheese top). If it comes out clean with no runny batter, the muffins are done!
7. Remove from the oven and allow to cool, then enjoy with a cup of homemade coffee.