1
Preheat the oven to 375F. Coat a 12-cup muffin tin with nonstick spray.
2
For the filling: Beat together the cream cheese, sugar and egg substitute in a small bowl.
3.For the muffins: In a large bowl, combine the flours, salt, baking soda, baking powder, and cinnamon. Set aside.
4
In a medium bowl, cream together the oil, sour cream, and sugars until well blended. Beat in the egg and vanilla. Stir in the carrots and pineapple.
5
Make a well in the center of the dry ingredients and add the wet ingredients all at once. Stir just until combined. The batter will be thick, so don't overmix.
6
Fill the muffin cups about one-quarter of the way with the batter. Add 1 tablespoon of the filling, then top with more batter ( it may not cover completely).
7
Bake for 20 to 25 minutes, until a cake tester or toothpick inserted in the center of a muffin comes out clean. Let cool for 10 minutes before removing from the pan.
