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I revised a pumpkin bread recipe to make these delicious spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist!—Francy Schneidecker, Tillamook, Oregon
Nutritional Facts 1 muffin equals 288 calories, 14 g fat (5 g saturated fat), 56 mg cholesterol, 370 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Cream Cheese Carrot Muffins in Taste of Home October/November 2007, p39
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Reviewed on Apr. 19, 2009 by mapete8
I made these muffins last weekend. They were so moist and delicious. I had trouble getting a pocket of cream cheese as well. It came out as a layer. Will have to try again.
Reviewed on Apr. 16, 2009 by catmw
That was a valid question about the carbs. Type 1 insulin dependent diabetics rely on carb counts in order to determine how much insulin is needed to cover what is eaten. I am on an insulin pump and would certainly eat these muffins, but would really love to know the carb count as well. However, I would not expect that the person who posted the recipe would know that information.
Reviewed on Apr. 13, 2009 by alykat5911
I made these over the weekend and they were delicious. My first time making muffins however, so the cream cheese pocket came out more like a layer. also, i used regular size muffin pans and made about 8 muffins. again, could be bc i am a muffin novice.
Reviewed on Apr. 11, 2009 by cgrace
Alot of times I substitute half the sugar or a little more with Splenda then it will still keep the right consistency for the recipe and not be like a hockey puck. Not many people think of diabetes when you ask about carbs. My husband is to.
Reviewed on Apr. 10, 2009 by rockyskye
I wouldn't substitute anything in this recipe.I like things full flavor.Made for family.Each person ate 2.So not that detrimental to our health.
Reviewed on Apr. 10, 2009 by berhodes125
Thanks to each of you for your answers. I appreciate all the suggestions. I am Diabetic and that was the reason I ask about the carbs.
Thanks to each of you for your answers. I appreciate all the suggestions.
I am Diabetic and that was the reason I ask about the carbs.
Reviewed on Apr. 10, 2009 by helenclover
I would probably substitute some or all of the sugar with Splenda, use some whole wheat flour in place of part of the all-purpose, add some wheat germ, and use low fat or fat free cream cheese. Seems like raisins could be added too. Sounds delicious and healthy to me and I plan to try it!Helen
I would probably substitute some or all of the sugar with Splenda, use some whole wheat flour in place of part of the all-purpose, add some wheat germ, and use low fat or fat free cream cheese. Seems like raisins could be added too. Sounds delicious and healthy to me and I plan to try it!
Helen
Reviewed on Apr. 10, 2009 by Chrissy123
If you're watching your carbs, say in an Atkins manner, then you wouldn't eat these anyway as they contain wheat and sugar. Substitue the sugar for Splenda to remove a lot of the carbs. Not sure if soy flour could be used in place of the wheat flour.
Reviewed on Apr. 10, 2009 by Maxi
Who Cares? She probably isn't a dietitian and doesn't know so why ask? Try figuring it out yourself!
Reviewed on Apr. 09, 2009 by berhodes125
How many carbs is in this muffin?
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