Spiced Pumpkin Carrot Cheesecake Cupcakes

1 box (14 oz) pumpkin quick bread, divided

1 cup carrots, shredded

3 eggs, divided

3/4 cup milk

1/2 cup golden raisins

2 tbsp canola oil

1 pkg (8 oz) cream cheese, softened

2 tbsp sugar

1 tbsp lemon juice

1 cup pecans, chopped

3 tbsp butter, softened

Heat oven to 350 F. Line muffin tin with cupcake liners.

In large bowl, stir 1/2 pumpkin quick bread package, carrots, 1 egg, milk, raisins and oil until blended. Fill each cupcake liner 3/4 full.

In medium bowl, beat cream cheese, remaining eggs, sugar and lemon juice until smooth.  Spoon cream cheese mixture over cupcake batter.

In medium bowl, use fork to combine remaining bread package mix, pecans and butter until crumbly. Sprinkle evenly over cream cheese in each cup.

Bake 25 minutes. Cool completely on wire rack.

Find more seasonal desserts at Culinary.net.

Spiced Pumpkin Carrot Cheesecake Cupcakes
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