Pumpkin Muffins (with cream cheese filling)

So there are several similar pumpkin muffin recipes out there, but here's the one I've come to know and love:

15 minutes prep time | 20 minutes baking
Makes 24 servings

PUMPKIN MUFFINS
1 box Spice Cake Mix
1 15 oz can Pure Pumpkin
1 can diet 7up (or about 2 cups)

CREAM CHEESE FILLING
1 8oz Package of Light (or 1/3 fat) Cream Cheese
2 eggs (or equivalent of eggbeaters)
1 tbsp vanilla
1/3 cup sugar (or splenda to taste)

Preheat oven to 350 degrees. Combine all ingredients for the muffins in one bowl. Mix until all the powder is gone. In a separate bowl combine all ingredient for the cream cheese filling. Mix until creamy in texture.

Either use cupcake liners or grease 2-12 cupcake pans. (I'm not going to lie, I've only had one cupcake pan and had to use it twice in a row to complete the batch.) With a large spoon, place 1 dollop of pumpkin mix in each "cup." With a different spoon place a small dollop of the cream cheese mixture on top of the pumpkin mixture. Then place one more spoon of pumpkin mixture on top of the cream cheese mixture. Smooth out the top. Sometimes I'll sprinkle a little cinnamon on top.

Bake for 20 to 25 minutes. With the cream cheese filling, the muffins are 3 weight watchers points each. Without, they are 2 points. I'll make some this week so I can get a picture up.

Let me know what you think!