Preheat your oven to 350F and lightly grease a mini muffin pan. You will need 18 sections to bake this entire recipe. Then, in a mixing bowl combine pumpkin, sunflower seed butter, and the egg. Stir until smooth.

Add all of remaining ingredients and stir to blend.

Using a 1-tablespoon measuring spoon, scoop batter into the prepared pan. Bake 15 minutes, then remove the pan from the oven and allow to cool completely.

Carefully remove muffins from pan and transfer to a serving tray. You can optionally top the muffins with cream cheese.

Store in a sealed container at room temperature up to 3 days. You may also refrigerate these muffins up to 1 week, or freeze up to 1 month. They are best when warmed slightly if refrigerated or frozen. If freezing, do not top with cream cheese until thawed and ready to serve.