Blueberry Cheesecake Muffins

This is from Deceptively Delicious and it lives up to it's name. Very moist and tastey. No hint of veggies. I personally think a little cocoa might taste nice in this too, but it's really good w/o, I know.
 
Filling

1. 4 oz fat free or reduced fat cream cheese
2. 1/3 c powdered sugar
3. ½ c pureed winter squash
4. 1 large egg white
5. 1⁄8 tsp salt

Cupcake Batter

1. 1 c granulated sugar
2. ½ c skim milk
3. ½ c blueberry puree
4. ½ c spinach puree
5. ¼ c vegetable oil
6. 1 c all-purpose flour
7. 1 ½ tsp baking soda
8. ¼ tsp salt

Directions

1. Preheat oven to 350. Prepare your muffin tins with nonstick spray or liners.
2. For the filling, beat the cream cheese, sugar, squash puree, egg white, and salt in a bowl until smooth. Set aside.
3. For the batter, combine the sugar, milke, blueberry and spinach purees, and oil in your mixer bowl. Beat until smooth. Add the flour, baking soda, and salt and mix until just combined.
4. Fill each muffin cup about 1/3 full with the batter. Then add a tablespoon of the filling. Then fill the rest of the way with batter.
5. Bake until the tops are lightly browned and spring back to touch, 20 to 25 minutes. Turn the cupcakes out onto a wire rack to cool.
6. Store in an airtight container at room temperature for up to 2 days, or freeze up to a month.