Carrot and Cream Cheese Muffins

I think I have said this before, but I should probably have a "cream cheese" label. Anytime I see cream cheese in a recipe, it is hard for me to pass it up!! I saw this recipe on Full Bellies, Happy Kids and got the ingredients I was missing to make this immediately. These muffins are moist, with that line of cream cheese goodness running through the middle- OH!!! They are really great, and easy to make.
Carrot and Cream Cheese Muffins

1- 15 oz. can sliced carrots, drained
1-3/4 cups all-purpose flour
1 cup sugar
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, cloves and nutmeg
egg
1/3 cup canola oil
FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/4 cup sugar

Puree the carrots in a food processor. Whisk carrots, egg and oil in bowl.Mix dry ingredients- flour, sugar, spices, salt and baking sodaAdd dry ingredients to carrot mixture.
Fill muffin tin 1/3 of the way full with carrot muffin batter.Mix filling ingredients- cream cheese, egg and sugar.

Drop tablespoon size spoonfuls of cream cheese mixture on top of carrot batter.Top with a dollup of carrot batter. Bake for 20-25 minutes at 350.
Mine baked for 24 minutes.