Instructions: Heres a muffin recipe I tried the other day from Fast and Healthy They were delicious!!! I only put FF cream cheese on 6 of the muffins.

The 6 without looked better and tasted just good.

Heat oven to 400 Degrees F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt; mix well. In small bowl, combine pumpkin, milk, oil, and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened.

Spoon batter evenly into spray-coated muffin cups. Press 1 cream cheese cube into center of muffin. Top each with 1/2 teaspoon brown sugar.

Bake at 400 Degrees F for 14 to 18 minutes or until toothpick inserted near center, but not into cream cheese comes out clean. Immediately remove from pan; serve warm. Store in refrigerator.

Yield: 12 muffins

*Note:Store remaining pumpkin in refrigerator or freezer for a later use

**Note:Cream Cheese in a tub can be used. Make indentation in center of each muffin w/ tip of spoon; place 1 1/2 tsp Cream Cheese in indentation.

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