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Cream Cheese Carrot Muffins

 Cream Cheese Carrot Muffins
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
12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1 can (15 ounces) sliced carrots, drained
  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, cloves and nutmeg
  • 1 egg
  • 1/3 cup canola oil
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1/4 cup sugar

Directions

  • Place carrots in a food processor; cover and process until smooth. In
  • a large bowl, combine the flour, sugar, baking soda, salt and
  • spices. In a small bowl, whisk the pureed carrots, egg and oil; stir
  • into the dry ingredients just until moistened.
  • Fill 12 greased muffin cups one-third full. In a small bowl, beat the
  • filling ingredients until smooth. Drop by tablespoonfuls into the
  • center of each muffin. Top with remaining batter.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before removing from

2 of 2

Cream Cheese Carrot Muffins (continued)

Directions (continued)

  • pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1
  • dozen.
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.