Preheat oven to 200°C (400°F) and line a 6-hole muffin tin with cases.
Add all the wet ingredients to your food processor: pumpkin purée, eggs, maple syrup, oil, and vanilla. Add dry ingredients: Tip in the oat flour, ground almonds, baking powder, cinnamon, ginger, nutmeg, and cloves. Pulse just a few times until combined – don’t overmix, this keeps the muffins fluffy.
In a small bowl, whisk together cream cheese, maple syrup, and cornflour until smooth.
Fill each muffin case with the batter, then pipe or spoon the cream cheese mixture on top — I used a frosting bag for easier filling, but a spoon works just as well. Sprinkle with pumpkin seeds before baking.
Bake for 22-25 minutes until golden and a toothpick inserted into the muffin (not the cream cheese centre) comes out clean.
Once baked, let the muffins cool down completely on a baking rack before serving — this helps the texture set and keeps the filling creamy.
