Cream Cheese Stuffed Carrot Cake Muffins

• 3 medium carrots about 1 1/3 cups, finely grated
• 3 tablespoons finely chopped walnuts 0.75 oz. per 3 Tbsp., optional
• 1/2 cup canola oil
• 1/2 cup light brown sugar 100g per 1/2 cup, packed
• 1/3 cup granulated sugar 67g per 1/3 cup, 25g per 2Tbsp., divided
• 2 large eggs
• 1/3 cup unsweetened apple sauce 80g per 1/3 cup
• 1 1/2 teaspoons vanilla extract divided
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons pumpkin pie spice or a blend of cinnamon, ginger powder, nutmeg, allspice and ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt scant
• 1/4 cup raisins
• 4 ounces cream cheese softened
• 1 egg yolk

1. Preheat the oven to 425u0b0F.
2. Line a 12-cavity muffin pan with muffin/cupcake liners.
3. Grate the carrots and finely chop the walnuts.
4. Place the canola oil, brown sugar, 1/3 cup granulated sugar, eggs, applesauce, and 1 tsp. vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
5. 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.
6. 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.
7. Fold in the grated carrots, raisins, and walnuts.
8. Place the cream cheese, 2 Tbsp. granulated sugar, and 1/2 tsp. vanilla extract in a medium bowl. Beat with a mixer on medium speed for 2-3 minutes, until the mixture is completely smooth with no lumps.
9. Add the egg yolk and beat on low speed until just combined.
10. 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. Repeat with the remaining carrot cake batter and cheesecake mixture.
11. Bake the muffins at 425u0b0F for 5 minutes.
12. Reduce the oven temperature to 350u0b0F. Continue baking for 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
13. Check to see that muffins are done. Remove from oven or add time as needed.
14. 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.

carrots, walnuts, canola oil, light brown sugar, sugar, eggs, apple sauce, vanilla, flour, pumpkin pie spice, baking powder, baking soda, salt, raisins, cream cheese, egg yolk

Taken from www.yummly.com/recipe/Cream-Cheese-Stuffed-Carrot-Cake-Muffins-2684093 (may not work)