Pumpkin Bread with Cream Cheese Filling

I found this recipe on Kraftrecipes.com and I decided to do my own revamp on it to make a bit "healthier". I don't know if I could label it as my own, but I'm going to, because I did revamp it.
So here's what I did...
INGREDIENTS:

1 cup canned pumpkin

1 cup plus 2 Tbsp. Splenda Sugar, divided

1/2 cup packed Splenda brown sugar

4 egg whites, divided(I used egg whites out of the carton)

1/2 cup fat-free milk

1/4 cup applesauce

2 cups whole wheat flour

2-1/2 tsp. Baking Powder

2 tsp. The Pampered Chef Cinnamon Plus Spice Blend

1/4 tsp. salt

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

2 Tbs The Pampered Chef Sweet Cinnamon Sprinkle

DIRECTIONS

HEAT oven to 350ºF.

MIX pumpkin, 1 cup sugar, brown sugar, 3 egg whites, milk and apple sauce in large bowl. Add flour, baking powder, spice and salt; mix just until moistened. Beat Neufchatel cheese, remaining sugar, remaining egg white and sweet cinnamon sprinkle with whisk until well blended.

SPOON half of pumpkin batter into Stoneware loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.

BAKE 1 hour or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Zucchini Mini Muffins

I have a friend who sent me a recipe a few years back for Zucchini Bread. Well, since I can eat a whole loaf to myself (seriously!) I tried putting them into the Deluxe Mini-Muffin Pan and they turned out to be the PERFECT SIZE! I can pop 1 or 2 and not feel guilty for eating a whole loaf.
Then I thought, "Melissa, how can you make them a bit more healthier?"
This is the recipe I came up with...

Zucchini Walnut Mini Muffins
3 Soft Brown Bananas (you know, the ones you throw away, because they're turning color. Just throw them into a freezer bag and freeze them for baking! BTW, these are replacing the Eggs!)
1 C. Applesauce
2 C. (or that equivalent) of Splenda (replacing the sugar)
2 C. Shredded Zucchini (I get fresh zucchini and shred it myself)
3 tsp. Vanilla
3 C. Whole Wheat Flour
1 tsp. Baking Soda
1/4 tsp. Baking Powder
1 tsp. Salt
3 tsp. Cinnamon Plus Spice Blend

DIRECTIONS:
Beat Bananas, Applesauce, Splenda, Zucchini & Vanilla together. In another bowl mix the remaining ingredients. While beating the wet ingredients, slowly add the dry ingredients (YES, you do have to do it that way, because if you don't, you can get clumps of unmixed dry mix...NOT very good to bite into!).
Place 1 TBS. of your dough into each cup in the Deluxe Mini-Muffin Pan (no need to oil the pan, trust me on this!).
Bake in the oven for 15 mins. Remove and let them cool on the Stackable Cooling Rack. Remove after 5 mins onto another Stackable Cooling Rack.
Pop one in & enjoy!
I haven't figured out the nutritional facts yet, but when I do, I will be sure to post them.
Let me know what you think!!!