Pumpkin Cream Cheese Muffins

Yields: 18 muffins
Serving: 1 muffin
WW points per serving: 1.6

1. Preheat oven to 375 degrees. Spray muffin tins (18) with Pam or use paper liners.

Filling:1- 8 oz. package fat free cream cheese
1/4 c. egg substitute
1 t. vanilla extract
3 T. brown sugar

In a medium bowl, beat cream cheese until soft. Add rest of ingredients and beat until smooth. Set aside.

Batter:

2 1/2 c. all purpose flour or whole wheat pastry flour
1 1/2 c. Splenda granular
2 t. baking powder
2 t. ground cinnamon or 2 teaspoons pumpkin pie spice
1/2 t. salt
1/2 c. egg substitute
1 can(15 oz.) pumpkin
1/3 c. applesauce
2 t. vanilla extract

In a large bowl, whisk together flour, Splenda, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add egg substitute, pumpkin, applesauce and vanilla. Stir until mixed together. Place pumpkin mixture in muffin cups about 1/2 full. Then add one T. cream cheese mixture right in the middle of the batter. Bake for 20 to 25 minutes.