Yam and Cream Cheese Muffins

1. Preheat oven to 350 F and spray a 12-count muffin tin with nonstick cooking spray.
2. In a large bowl whisk together pureed yam, applesauce, egg whites, sugar and pumpkin pie spice. Once incorporated, add in your flour and baking soda and mix until just combined. Divide the batter in half and set aside.
3. In a small bowl whisk together your cream cheese, sugar, protein powder, egg white and vanilla until smooth. Set aside.
4. Spoon half of your batter equally into twelve muffin tins. Then equally divide your cream cheese filling between the twelve tins. Top cream cheese filling with the remaining half of the batter.
5. Bake at 350 F for 15-20 minutes until tops began to firm and brown.
6. Enjoy!