Carrot Pumpkin Cheesecake Muffins
- 1 (8-ounce) package regular cream cheese, softened
- 2 Eggs
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 (14-ounce) package pumpkin quick bread
- 1 cup shredded carrots
- 3/4 cup fat-free milk
- 1/2 cup raisins
- 2 tablespoons vegetable oil
- 1/2 cup chopped pecans
- 3 tablespoons butter, softened
Heat oven to 350º F. Spray a 12-cup muffin pan with nonstick cooking spray.
In a medium-sized bowl, beat cream cheese, 1 egg, sugar, and lemon juice until smooth.
Set aside 1/2 cup of pumpkin bread mix for topping. Place the rest in a large bowl. Add remaining egg, carrots, milk, raisins, and oil. Stir until well blended. Fill each muffin cup with 1/4 cup of batter. Spoon 1 heaping tablespoon of cream cheese mixture over top of each muffin.
In a small bowl, combine reserved muffin mix, pecans, and butter. Mix with fork until crumbly. Sprinkle evenly over cream cheese in each muffin cup. Bake at 350 for 25 minutes. Remove from oven and cool muffins in pan for 15 minutes. Lift out of pan and cool completely. Store in an airtight container for up to one week.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.