Makes: 12 servings
Prep: 15 mins
Bake: 25 mins at 350°F
[post_ads]Ingredients
Directions
Prep: 15 mins
Bake: 25 mins at 350°F
[post_ads]Ingredients
- 1 8 - ounce package cream cheese, softened
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 14 - ounce package pumpkin quick bread and muffin mix (such as Pillsbury)
- 1 cup shredded carrots
- 3/4 cup milk
- 1/2 cup raisins
- 2 tablespoons vegetable oil
- 1/2 cup chopped pecans
- 3 tablespoons butter, softened
Directions
- Heat oven to 350 degrees . Spray a 12-cup muffin pan with nonstick cooking spray.
- In a medium-size bowl, beat cream cheese, 1 egg, sugar and lemon juice until smooth.
- Set aside 1/2 cup of muffin mix for topping. Place rest of mix in 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 the cream cheese in each muffin cup.
- 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.
See Also
