Healthy filled pumpkin muffins

Ingredients (12 servings):

TOPPING
-50 g chopped pecans
- sweetener (I used stevia)
- cinnamon

BATTER:
- 150 g whole wheat flour (or spelt or almond,…)
- sweetener (I used Stevia)
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 egg
- 250 g canned pumpkin (or regular pumpkin flesh 10 minutes in the microwave)
- 100 g natural applesauce
- 1 tsp vanilla extract

FILLING:
- 200 g Quark cheese or fat free cream cheese
- 2 egg whites
- 1 teaspoon vanilla extract
- Sweetener (I used Stevia)

Directions
- Preheat oven to 180 degrees Celsius.
- Mix topping ingredients together in a separate bowl and set aside.
- In a small bowl, beat cream cheese until soft. Add egg, vanilla and sweetener. Beat until smooth, then set aside. (Don't worry if it's a little lumpy.)
- In a large bowl, mix flour, sweetener, baking soda, and spice. Add egg, pumpkin, applesauce and vanilla. Beat together until smooth. Set aside.
- Place pumpkin batter in muffin cups about 1/4 full. Then add one to two tablespoons of the cream cheese filling. Top with more pumpkin batter and sprinkle with pecan topping.
- Bake for 25 minutes

Nutritional facts (1 serving):
Energy: 100 cal
Protein: 6 g
Carbohydrates: 11 g (sugar 2 g)
Fat: 4 g (saturated 0.5 g)
Fiber: 2 g