Pumpkin Cream Cheese Muffins

8  ounces		cream cheese
3		eggs
3  tablespoons		brown sugar
2-1/2  cups		all-purpose flour
1  cup		white sugar
2  teaspoons		baking powder
2-3/4  teaspoons		ground cinnamon
1/2  teaspoon		salt
1-1/3  cups		canned pumpkin
3  tablespoons		oil
3  teaspoons		vanilla extract
1/2  cup		Splenda No Calorie Sweetener
1/4  cup		Applesauce - Unsweetened

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Cream Cheese Muffins ingredients. The serving size for any ingredient in Pumpkin Cream Cheese Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.