Cheese-Topped Pumpkin Muffins

• 1 3/4 c all purpose flour
• 1/2 c sugar
• 3 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 3/4 c canned pumpkin
• 1/2 c skim milk
• 1/4 c oil
• 2 egg whites
• 4 oz fat free cream cheese cut into 12 cubes
• 2 Tbsp brown sugar

1. Heat oven to 400 degrees.
2. Spray 12 muffin cups with nonstick cooking spray or line with paper baking cups.
3. In large bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt-mix well.
4. In small bowl, combine pumpkin, milk oil and egg whites, blend well.
5. Add to dry ingredients all at once, stir just until dry ingredients are moistened.
6. Spoon batter evenly into muffin cups.
7. Press 1 cube of cream cheese into center of each muffin. Top each with 1/2 tsp brown sugar.
8. Bake in 400 degree oven for 14 to 18 minutes or until toothpick inserted into center, but not cream cheese, comes out clean.
9. Immediately remove from pan.
10. Serve warm.
11. Store in refrigerator.
12. Yield:
13. 12 muffins.

flour, sugar, baking powder, pumpkin pie spice, salt, pumpkin, milk, oil, egg whites, cream cheese, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=42887 (may not work)