In a large bowl whisk dry ingredients. Slowly add wet ingredients from the blender and mix until just combined. Do not over mix.
In a separate bowl combine cream cheese and Agave nectar and mix well.
In a small bowl combine ingredients for pepita topping and mix to combine.
Fill each tin (paper cups are optional, but since there is no oil in the batter, I recommend using them) almost full with batter. I used an ice cream scoop.
Make a small dollop in the middle of each muffin and add 1 tsp cream cheese filling. Top with pepita topping.
Bake on 350 F (177 C) for 25 minutes, until toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool to room temperature.
Video
Notes
Store muffins in air-tight container in the fridge for up to a week or freeze for up to 3 months. Baking time may vary depending on the type of ingredients, oven and baking tin used. I recommend that you generously grease muffin tin before you fill with batter, otherwise muffins will stick.