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Pineapple and Carrot Surprise Muffins
Pineapple and Carrot Surprise Muffins
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Prep Time:
25 minutes
Total Time:
1 hour
Whip up tasty carrot pineapple muffins in just one hour - a versatile treat for any meal!
Ingredients:
  • 2 cups Gold Medal™ 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
  • 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
Instructions:
  • Preheat oven to 400°F. Prepare 12 regular-size muffin cups with paper liners, cooking spray, or a light greasing with shortening. Combine flour, brown sugar, pumpkin pie spice, and melted butter in a large bowl, mixing with a spoon until the mixture resembles coarse crumbs. Set aside 1/2 cup of the mixture for the topping.
  • Gently fold baking powder, baking soda, salt, eggs, carrots, and pineapple into the crumb mixture until just combined; set aside.
  • In a small bowl, use an electric mixer on medium speed to blend cream cheese, granulated sugar, and vanilla until smooth.
  • Fill each muffin cup 2/3 full with batter. Create an indentation on the top of each muffin using the back of a spoon. Spoon approximately 1 teaspoon of cream cheese mixture into each indentation. Sprinkle the reserved crumb mixture over the batter and filling.
  • Bake until golden brown with springy edges, about 20-30 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy warm or cooled, and store leftovers covered in the refrigerator.

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