Carrot Cheesecake Muffins

The moist carrot cake and creamy cheesecake in these Carrot Cheesecake Muffins make them a real treat. This is a great treat or breakfast that you can take with you.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl with a whisk

Next, beat the eggs in a different bowl

Add the vegetable oil and vanilla extract and mix well

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Take the grated carrots, crushed pineapple, and chopped walnuts and mix them in

Mix the softened cream cheese, powdered sugar, and vanilla extract in a different bowl until the mixture is smooth and creamy

Put a spoonful of muffin batter into each muffin tin

Then add a dollop of the cream cheese mixture, and finally, add more muffin batter on top

After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

The muffins should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down

Have fun with your tasty carrot cheesecake muffins!