Carrot Pumpkin Cheesecake Muffins

By 11650

Ingredients

• 1 pkg (8 oz) cream cheese, softened
• 2 eggs
• 2 T sugar
• 1 T lemon juice
• 1 pkg (14 oz) pumpkin quick break and muffin mix
• 1 C shredded carrots
• 3/4 C milk
• 1/2 C raisins
• 2 T vegetable oil
• 1/2 C chopped pecans
• 3 T butter, softened

Preparation

Step 1

1. Heat oven to 350. Spray 12 C muffin pan with nonstick spray.
2. Beat cream cheese, 1 egg, sugar and lemon juice til smooth.
3. Set aside 1/2 C of muffin mix for topping. Place rest of mix in large bowl. Add reamining egg, carrots, milk, raisins, and oil. Stir til blended.
4. Fill each muffin cup with 1/4 C of batter. Spoon 1 heaping Tablespoon of cream cheese mixture over top of each muffin.
5. Combine reserved muffin mix, pecans and butter. Mix with fork til crumbly. Sprinkle evenly over the cream cheese in each muffin cup.
6. Bake at 350 degrees for 25 minutes. Remove from oven and cool muffins in pan for 15 minutes. Gently lift muffins out of pan and cool completely.