Preheat the oven to 180C/350F degrees.
Mix the dry ingredients in a bowl.
In another bowl, blend the pumpkin and eggs (I used a whisk) until thoroughly blended.
Add the butter and continue to blend.
Combine the dry ingredients with the pumpkin mixture, add the water and mix well.
Mix the filling ingredients together until smooth and blended.
Lin a muffin tin with paper cases.
Spoon the pumpkin mixture into the cups about 2/3 of the way up.
Make a "well" in the mixture. I used a small spoon to do this, pushing the mixture around the sides.
Place about a teaspoon of the cream cheese filling into your "well" in the muffin mixture.
Cover the centre with the rest of the muffin mixture, smoothing it over if required.
Bake for 25 -30 minutes, until the top of the muffin is firm.
Eat and enjoy!