Cheesecake Filled Pumpkin Muffins

Cheesecake Filled Pumpkin Muffins 8 oz package cream cheese (room temp) 1/2 cup powdered sugar 1 egg white 1/2 tsp vanilla for the cake 1 1/2 cup flour 1 1/2 tsp baking powder 2 tsp pumpkin pie spice 1/2 tsp salt 1 cup pumpkin puree 2 eggs 1 cup granulated sugar 1/2 cup oil 1 tsp vanilla Preheat oven to 350, and line a 12 cup muffin tin with baking liners. Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well. In a separate bowl whisk flour, pumpkin pie spice, baking powder and salt. In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture. Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin mixture. Bake at 350 for 25 minutes, until the tops are springy