Carrot Pumpkin Cheesecake Muffins

All I can say is wow, you have to make these. If you like pumpkin, you will love these. And they were simple. Not the most diet friendly recipe, but what dessert is, really? Splurge on this one, you won't regret it!


Ingredients:

1 - 8oz pkg cream cheese softened
2 eggs
2 tbs sugar
1 tbs lemon juice
1 - 14oz pkg pumpkin quick bread and muffin mix (I used Pilsbury)
1 cup shredded carrots
3/4 cup milk
1/2 cup raisins (I didn't add raisins, I don't like them)
2 tbs vegetable oil
1/2 cup chopped pecans
3 tbs butter, softened

Heat oven to 350. Spray muffin pan with cooking spray. In a medium bowl, beat cream cheese, 1 egg, sugar and lemon juice. Set aside. In a small bowl, set aside 1/2 cup of the bread mix for topping. Place rest of mix in large bowl. Add remaining egg, carrots, milk raisins and oil. Stir until well blended.
Fill each muffin cup with 1/4 cup of batter. Spoon 1 heaping tablespoon of cream cheese mixture over the top of each muffin.
Add pecans and butter to the reserved muffin mix. Mix with fork until crumbly. Sprinkle evenly over the cream cheese in each muffin cup.
Bake at 350 for 25 minutes. Cool, remove from pan and serve. YUMMY!!

PS - Isn't my picture great? I'm proud of myself on that one!