Y’all remember this time last year when I excitedly bought a can of pumpkin only to realize it had expired 2 years before?
I feel like I never really got over that. Don’t get me wrong, I was definitely beating down Starbucks’ door the day the PSLs were released but I just haven’t been excited to bake with pumpkin this year. But I’m still craving those fall flavors, you know?
So I was catching up on my DVR’d shows this past weekend and saw the Pioneer Woman making a carrot cake and, ding ding ding, immediately knew how to get my fall flavor fix! Carrot cake muffins! With sweetened cream cheese in the center!
You can’t go wrong with a muffin like this. The only way these could be better is if they had a ton of pecans in them! These were very moist and I didn’t even have to adjust them for the altitude! The carrots aren’t super obvious – you could probably get away with adding more than a cup. And like I said, pecans would be an excellent addition! And raisins! Mmm!
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For the filling:
- 1 8- ounce package cream cheese, low-fat is fine
- ¼ cup sugar
- dash of vanilla
For the muffins:
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon salt
- ½ cup sugar
- ¼ cup brown sugar, firmly packed
- 2 large eggs
- ¾ cup water
- ⅓ cup vegetable oil
- 1 cup grated carrots, lightly packed; about 2 large carrots
- Preheat oven to 400F. Line or grease a 12-cup muffin tin.
- To make the filling, microwave the cream cheese in a microwave safe bowl for about 40 seconds on low. Stir in sugar an vanilla. Set aside.
- Sift together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
- In the bowl of a mixer, beat together the sugar, brown sugar, eggs, water, and vegetable oil until light. Slowly add in the dry ingredients and beat until just moistened. Add carrots and beat just a couple seconds until the carrots are dispersed.
- Put about 2 tablespoons of batter into each muffin cup. Add a heaping tablespoon into the center of each cup. Top with another couple tablespoons of batter, making sure the cream cheese is completely covered.
- Bake for about 20 minutes or until golden and a toothpick inserted into the center (of the actual muffin, not cream cheese) comes out clean. Cool completely on a wire rack.
- Repeat with remaining batter (or use a second muffin tin if you have it.)
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 310mgCarbohydrates: 37gFiber: 1gSugar: 18gProtein: 5g