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Katie Serbinski, M.S., R.D., is a registered dietitian and millennial mom, blogging about healthy recipes, child and mom nutrition, and motherhood.

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Home » Food & Recipes » Snacks » Carrot Pumpkin Cheesecake Muffins

Carrot Pumpkin Cheesecake Muffins

Nov 9, 2015 33 Comments

These carrot pumpkin cheesecake muffins are moist, flavorful muffins filled with flavors of the fall and a few simple ingredients.

Carrot Pumpkin Cheesecake Muffins are moist, flavorful muffins filled with flavors of the fall and a few simple ingredients like shredded carrots, cream cheese, and pumpkin bread mix.

When I first made these carrot pumpkin cheesecake muffins I thought, “these are going to be perfect for our road trip to Virginia!” The boys, Ted, and I will be traveling to Virginia for Thanksgiving and instead of flying we’ll be driving.

Which means I’ll need some healthy road trip snacks. Which means I felt all fuzzy inside knowing the boys would be satisfied snacking on these healthy muffins [read the ingredients list; there’s fruit AND veggies in them!].

Carrot Pumpkin Cheesecake Muffins are moist, flavorful muffins filled with flavors of the fall and a few simple ingredients like shredded carrots, cream cheese, and pumpkin bread mix.

Can I just tell you I did a total 180 on my original thought when Joey and Anthony gave these a taste? Well, muffins, like most baked goods, turn crumbly when little hands smash, poke, and pinch them.

When I saw the damage that took place on my dining room table and floor after they finished eating their muffins, I realized these carrot pumpkin cheesecake muffins are better kept at home. NOT in a car. We’d be cleaning crumbs in car seats for years!

Carrot Pumpkin Cheesecake Muffins are moist, flavorful muffins filled with flavors of the fall and a few simple ingredients like shredded carrots, cream cheese, and pumpkin bread mix.

But in all seriousness, the boys loved these carrot pumpkin cheesecake muffins. And I love making them because there are a few simple ingredient swaps that make these muffins so easy to prepare!

So if you need a recipe for a bake sale, classroom party, or office potluck [all which are common this time of year], consider bringing a healthier muffin that is filled with all the flavors of the season. Just be sure to bring napkins or bibs because I’m serious about the damage the little crumbs can make.

And for all you breakfast loving folks out there I forgot to mention that this makes a perfect, portable breakfast! My Mom would make a similar muffin around the holidays when we would have company in town and they made the perfect no-fuss breakfast or snack. Your tummies will thank me!

5.0 from 2 reviews
Carrot Pumpkin Cheesecake Muffins
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Author: Katie Serbinski
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • 1 package [8 ounces] cream cheese, softened
  • 2 eggs
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 package [14 ounces] pumpkin quick bread
  • 1 cup shredded carrots
  • ¾ cup fat-free milk
  • ½ cup raisins
  • 2 tablespoons vegetable oil
  • ½ cup chopped pecans
  • 3 tablespoons butter, softened
Instructions
  1. Heat oven to 350. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium-sized bowl, beat cream cheese, 1 egg, sugar, and lemon juice until smooth.
  3. Set aside ½ cup of muffin mix for topping. Place the rest in a large bowl. Add remaining egg, carrots, milk, raisins, and oil. Stir until well blended.
  4. Fill each muffin cup with ¼ cup of batter. Spoon 1 heaping tablespoon of cream cheese mixture over top of each muffin.
  5. 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.
  6. 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.
3.4.3177

The flavors of fall come together to make these carrot pumpkin cheesecake muffins Click To Tweet

Carrot Pumpkin Cheesecake Muffins are moist, flavorful muffins filled with flavors of the fall and a few simple ingredients like shredded carrots, cream cheese, and pumpkin bread mix.

 

Disclaimer:  I am proud to partner with the United Dairy Industry of Michigan to bring you healthy recipes made with cow’s milk.  Because of these great partnerships I am able to share delicious and nutritious family-friendly recipes. As always all opinion and ideas are 100% my own. Find out why Milk Means More on Twitter, Facebook, YouTube, Pinterest, and Instagram. 

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Comments

  1. Micaela Preston says

    November 9, 2015 at 10:36 am

    These sound SO delicious! I’m always on the lookout for healthier muffins and snacks that my kids will actually like.

    Reply
    • Katie says

      November 10, 2015 at 8:29 am

      Mine gobbled them down. A little drizzle of honey or yogurt helped too

  2. Lauren says

    November 9, 2015 at 11:24 am

    these look awesome!

    Reply
    • Katie says

      November 10, 2015 at 8:29 am

      Thanks Lauren!!

  3. Shashi at RunninSrilankan says

    November 9, 2015 at 12:05 pm

    Oooh these sound delicious! Love the carrot/pumpkin combo and totally understand why your boys loved them!

    Reply
    • Katie says

      November 10, 2015 at 8:29 am

      Shredded carrot is so easy to add in baked goods!

  4. Joanna says

    November 9, 2015 at 12:58 pm

    These look absolutely delicious! I love pumpkin and cream cheese together.

    Reply
    • Katie says

      November 10, 2015 at 8:28 am

      Me too!!!

    • Katie says

      November 10, 2015 at 8:28 am

      Such a great combo!

  5. Katie {moms kitchen handbook} says

    November 9, 2015 at 1:30 pm

    My kind of muffin.!

    Reply
    • Katie says

      November 10, 2015 at 8:28 am

      Mine too Katie!!

  6. Lauren Kelly Nutrition says

    November 9, 2015 at 1:50 pm

    These muffins look incredible! My boys would also love these!

    Reply
    • Katie says

      November 10, 2015 at 8:28 am

      I hope they do!! And the crumb mess really isn’t that bad lol

  7. Elizabeth @ Enjoy Every Bite says

    November 9, 2015 at 3:25 pm

    I don’t think I can resist anything with both pumpkin and cream cheese in them…. Love the healthy substitutions too 😉

    Reply
    • Katie says

      November 10, 2015 at 8:28 am

      The boys didn’t even notice!!

  8. [email protected] athletic avocado says

    November 9, 2015 at 4:53 pm

    these look so delicious! The more beta carotene the better! Pinned 🙂

    Reply
    • Katie says

      November 10, 2015 at 8:28 am

      Thanks girl!! And yes. Give it up for beta carotene!

  9. Jessica @ Nutritioulicious says

    November 9, 2015 at 5:49 pm

    These look so good. In the directions, when you say to set aside 1/2 cup of muffin mix, do you mean the pumpkin quick bread?

    Reply
    • Katie says

      November 10, 2015 at 8:27 am

      Yes! Sorry about that. Wasn’t double checking when I wrote the recipe.

  10. Katie Chiavarone says

    November 9, 2015 at 6:45 pm

    I could eat these for breakfast, lunch and dinner! They look so yummy!

    Reply
    • Katie says

      November 10, 2015 at 8:27 am

      Funny I was thinking the same thing!

  11. Kimberly Cox says

    November 9, 2015 at 7:52 pm

    Oh WOW, these look AMAZING!!! I think I might have to try the recipe soon. Thanks for sharing 🙂

    Reply
    • Katie says

      November 10, 2015 at 8:26 am

      Thank you Kim!

  12. Cynthia | What A Girl Eats says

    November 9, 2015 at 8:38 pm

    This is my kind of dessert! I love carrot cake, pumpkin and cheesecake! Put them all together and I’m in heaven!

    Reply
    • Katie says

      November 10, 2015 at 8:26 am

      Amen sister!!! A winning combo.

  13. Sarah @ The Chef Next Door says

    November 9, 2015 at 8:45 pm

    These look fabulous, Katie! I LOVE carrot cake, so I know I would adore these muffins, too. And so would my boys!

    Reply
    • Katie says

      November 10, 2015 at 8:26 am

      Yay!!! I hope you guys enjoy them. They are really the only muffin I enjoy baking. Not much dry measuring lol.

  14. Cindy C says

    November 9, 2015 at 8:45 pm

    I def want to make these! OMG, yum!

    Reply
    • Katie says

      November 10, 2015 at 8:26 am

      Double yum!!

  15. Stefanie / The Monarch Mommy says

    November 9, 2015 at 11:02 pm

    These look so yummy! I’m going to save this recipe!

    Reply
    • Katie says

      November 10, 2015 at 8:25 am

      Awesome!! I hope you enjoy!

Trackbacks

  1. Bean Bytes 167 says:
    December 27, 2015 at 7:28 pm

    […] Pumpkin Coconut Dark Chocolate Chunk Bread Pudding Flourless Chocolate Chip Gingerbread Cookies Carrot Pumpkin Cheesecake Muffins Vegan Peanut Butter Lover’s Cheesecake Brown Butter Oatmeal Creme Pie Bars Peanut Butter […]

    Reply
  2. Fun Snacks for the Holiday Season, Kid-Friendly Holiday Recipes | Produce for Kids says:
    December 5, 2018 at 11:01 am

    […] Carrot Pumpkin Cheesecake Muffins from Mom to Mom Nutrition […]

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Katie Serbinski at Mom to Mom Nutrition

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Hi, I’m Katie! Registered Dietitian, Mom, and Mealtime Negotiator. I’m on a mission to make mealtime happier, healthier, and easier with small children, despite what my 4 picky eaters have me believing. From family-friendly recipes to confessions about my unfiltered motherhood moments, I hope you grab a seat at my kitchen table!
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