Carrot Pumpkin Cheesecake Muffins Recipe

Name: Carrot Pumpkin Cheesecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package low-fat cream cheese, softened; 2 eggs; 2 tablespoons sugar; 1 tablespoon lemon juice; 1 (14 ounce) package pumpkin quick bread mix; 1 cup shredded carrot; ¾ cup skim milk; ½ cup raisins; 2 tablespoons vegetable oil; ½ cup chopped pecans; 3 tablespoons margarine, softened

Servings: persons

1 (8 ounce) package low-fat cream cheese, softened
2 eggs
2 tablespoons sugar
1 tablespoon lemon juice
1 (14 ounce) package pumpkin quick bread mix
1 cup shredded carrot
¾ cup skim milk
½ cup raisins
2 tablespoons vegetable oil
½ cup chopped pecans
3 tablespoons margarine, softened

1
Heat oven to 350 degrees.
2
Spray a 12-cup muffin pan with nonstick cooking spray.
3
In a medium-sixed bowl, beat cream cheese, 1 egg, sugar, and lemon juice until smooth.
4
Set aside 1/2 cup of muffin mix for topping.
5
Place rest of mix in large bowl.
6
Add remaining egg, carrots, milk, raisins, and oil.
7
Stir until well-blended.
8
Fill each muffin cup with 1/4 of batter.
9
Spoon 1 heaping T of cream cheese mixture over top of each muffin.
10
In a small bowl, combine reserved muffin mix, pecans, and margarine.
11
Mix with fork until crumbly.
12
Sprinkle evenly over the cream cheese in each muffin mix.
13
Bake at 350 degrees for 25 minutes.
14
Remove from oven and cool muffins in pan for 15 minutes.
15
Gently lift muffins out of pan and cool completely.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (8 ounce) package low-fat cream cheese, softened, 2 eggs, 2 tablespoons sugar, 1 tablespoon lemon juice, and more.

Yes, Carrot Pumpkin Cheesecake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Pumpkin Cheesecake Muffins

How did you like this recipe?

Frequently Asked Questions