PINEAPPLE AND CARROT SURPRISE MUFFINS

Pineapple and Carrot Surprise Muffins image

Enjoy these delicious homemade muffins made with carrot and pineapple - ready in an hour. Perfect to be served at any time of the day!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 12

Number Of Ingredients 13

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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
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:

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.
Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
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.
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 Facts : Calories 270, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 340 mg, Sugar 21 g, TransFat 1/2 g