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!].
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!
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.
- 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
- Heat oven to 350. 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 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.
- Fill each muffin cup with ¼ 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.
The flavors of fall come together to make these carrot pumpkin cheesecake muffins Click To Tweet
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!
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.