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    You are in: Home / Recipes / Carrot Pumpkin Cheesecake Muffins Recipe
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    Carrot Pumpkin Cheesecake Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Megan Thieme's Note:

    This came from Good Housekeeping or Better Homes and Gardens or one of those magazines...It looks delish. I added a couple fat-saving additions, but it's the same otherwise

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
    2. 2
      In a medium-sixed bowl, beat cream cheese, 1 egg, sugar, and lemon juice until smooth.
    3. 3
      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.
    4. 4
      Fill each muffin cup with 1/4 of batter. Spoon 1 heaping T of cream cheese mixture over top of each muffin.
    5. 5
      In a small bowl, combine reserved muffin mix, pecans, and margarine. Mix with fork until crumbly. Sprinkle evenly over the cream cheese in each muffin mix.
    6. 6
      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.

    Ratings & Reviews:

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    Nutritional Facts for Carrot Pumpkin Cheesecake Muffins

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 174.7
     
    Calories from Fat 123
    70%
    Total Fat 13.7 g
    21%
    Saturated Fat 4.1 g
    20%
    Cholesterol 49.9 mg
    16%
    Sodium 136.3 mg
    5%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 6.3 g
    25%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    pumpkin quick bread mix

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