Lower Fat Pumpkin Butterscotch Cream Cheese Muffins

• 2 cups whole wheat flour
• 3 teaspoons baking powder
• 12 teaspoon salt
• 23 cup Splenda granular, sugar substitute
• 2 teaspoons cinnamon
• 12 cup egg white
• 13 cup applesauce
• 1 tablespoon oil
• 1 cup non-fat soymilk
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 14 cup butterscotch chips
• 13 cup fat free cream cheese
• 2 tablespoons egg whites
• 2 tablespoons Splenda granular, sugar substitute

1. Make filling: Combine cream cheese, egg whites and Splenda until smooth.
2. Preheat oven to 375 for convection oven or 400 for regular oven.
3. Spray pans with non-stick cooking spray.
4. Mix dry ingredients.
5. Stir in wet ingredients until combined.
6. Fill tins 2/3 full of batter.
7. Place small amount of filling in each muffin.
8. Top with remaining batter.
9. Bake for 25 - 30 minutes (for jumbo muffins).

whole wheat flour, baking powder, salt, splenda, cinnamon, egg white, applesauce, oil, nonfat soymilk, pumpkin, vanilla, butterscotch chips, cream cheese, egg whites, splenda

Taken from www.food.com/recipe/lower-fat-pumpkin-butterscotch-cream-cheese-muffins-186740 (may not work)