Preheat oven to 375 degrees F. Line 12 standard muffin cups with cupcake liners*

In a small bowl, blend the cream cheese, powdered sugar, and 2 tsp sugar with an electric mixer. Set aside.

In a medium bowl, whisk together the next six ingredients (flour through cloves).

In a separate medium bowl, beat the 3/4 cup sugar, egg, and egg whites with an electric mixer for about 3-4 minutes (you want the volume to just about double). Turn mixer to low and add in the pumpkin, applesauce, oil, and molasses. Using a large spatula, add in the flour mixture and stir just until combined.

Using a medium cookie scoop**, drop a heaping scoop of batter into each muffin cup. Next, lightly press about 2 teaspoons of the cream cheese mixture into the middle of each muffin cup. Top each muffin with another small scoop of batter, covering most of the cream cheese.

Bake for 18-20 minutes, or until the center springs back when lightly touched. Cool for 5 minutes before moving muffins to wire rack to cool completely.