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Pineapple and Carrot Surprise Muffins

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25 min prep time
60 min total time
13 ingredients
12 servings

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Enjoy these delicious homemade muffins made with carrot and pineapple - a wonderful treat.

Ingredients

2: cups all-purpose flour

3/4: cup packed brown sugar

1: teaspoon pumpkin pie spice

1/2: cup butter or margarine, melted

1: teaspoon baking powder

1: teaspoon baking soda

1/2: teaspoon salt

2: eggs, beaten

1: cup shredded carrots (about 1 1/2 medium)

1: can (8 oz) crushed pineapple in juice, undrained

1: package (3 oz) cream cheese, softened

1/4: cup granulated sugar

1/2: teaspoon vanilla

Steps

1 Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
2 Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
3 In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
4 Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
5 Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

1 Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
2 Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
3 In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
4 Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
5 Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 270
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 6g 29% Trans Fat 1/2g
Cholesterol: 65mg; 21%
Sodium: 340mg; 14%
Total Carbohydrate: 38g; 13%
Dietary Fiber 1g 4% Sugars 21g
Protein: 4g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 2%; 2%
Calcium: 6%; 6%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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