Carrot Pumpkin Cheesecake Muffins

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

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 (8 ounce) package low-fat cream cheese, softened
• 2  eggs
• 2  tablespoons sugar
• 1  tablespoon lemon juice
• 1 (14 ounce) package  pumpkin quick bread mix
• 1  cup  shredded carrot
• 3⁄4 cup skim milk
• 1⁄2 cup raisins
• 2  tablespoons  vegetable oil
• 1⁄2 cup  chopped pecans
• 3  tablespoons margarine, softened

Directions

1. Heat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
2. In a medium-sixed bowl, beat cream cheese, 1 egg, sugar, and lemon juice until smooth.
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. Fill each muffin cup with 1/4 of batter. Spoon 1 heaping T of cream cheese mixture over top of each muffin.
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. 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.