Step 1 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Preheat the oven to 425°F.
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Step 2 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Line a 12-cavity muffin pan with muffin/cupcake liners.
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Step 3 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Grate the carrots and finely chop the walnuts.
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Step 4 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Place the canola oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
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Step 5 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
PRO TIP Don't have pumpkin pie spice? Blend your own with a mixture of 9 parts cinnamon, 2 parts ginger powder, 2 parts nutmeg, 1 part allspice, and 1 part ground cloves.
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Step 6 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Fold in the grated carrots, raisins, and walnuts.
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Step 7 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Place the cream cheese, granulated sugar, and vanilla extract in a medium bowl. Beat with a mixer on medium speed until the mixture is completely smooth, 2-3 minutes.
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Step 8 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Add the egg yolk and beat on low speed until just combined.
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Step 9 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Fill each muffin cup about 1/4 of the way full. Spoon about a tablespoon of the cream cheese mixture into the center of each muffin. Cover the cream cheese mixture with more muffin batter, filling the cups no higher than 1/4 inch below the top edge.
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Step 10 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Bake the muffins on middle rack of oven for 5 minutes.
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Step 11 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Reduce the oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
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Step 12 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Check to see that muffins are done. Remove from oven or add time as needed.
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Step 13 of 13
Cream Cheese Stuffed Carrot Cake Muffins
Allow the muffins to cool in the pan for 5 minutes before removing. Refrigerate the muffins at least one hour before serving. Refrigerate leftovers in a container for up to 1 week.