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

Heat oven to 400°F. Spray 12 muffin cups with nonstick cooking spray or line with paper baking cups. 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 muffin cups. Press 1 cube of cream cheese into center of each muffin. Top each with 1/2 tsp brown sugar.

Bake in 400°F oven for 14 to 18 minutes or until toothpick inserted into center, but not cream cheese, comes out clean. Immediately remove from pan. Serve warm. Store in refrigerator.

Yield: 12 muffins.

Tip: Fat-free cream cheese in a tub can be used. Make indentation in center of each muffin with tip of spoon, place 1 1/2 tsp cream cheese in each indentation. Dietary exchanges: 1 1/2 starch, 1 fat or 1 1/2 carbohydrate.