Skinny Pumpkin Cream Cheese Mini Loaves - Making Thyme for Health

Preheat oven to 350°F and sift dry ingredients (from all purpose flour to pumpkin pie spice) together in a large bowl then set aside.Combine wet ingredients (from eggs to canola oil) in a separate large bowl and stir until mixed well.Add 1/3 of the dry mixture at a time to the wet mixture while stirring just until combined. Careful not to over-stir.Grease a mini loaf pan and divide batter until each is about 3/4 of the way full.Make the cream cheese swirl by combining all of the ingredients and beating on high for one minute. It just be slightly fluffy and thick.Drizzle a tablespoon of the mixture in a line lengthwise down the center of the loaf and swirl with a knife into the batter. I used just enough for a light swirl but if you prefer more cream cheese flavor, feel free to double or triple the amount.Bake in preheated oven for 30 (closer to 35 if using more than one tablespoon of the cream cheese swirl) minutes. Stick a toothpick or knife in the center and if it comes out clean then they are done. Allow to cool for five to ten minutes before serving. They can be refrigerated in air tight container for up to 3 days.