Adding cream cheese flavour to muffins just got easier! Simply pour a bag of HERSHEY'S CHIPITS Cream Cheese Flavoured Chips to make this carrot and cream cheese muffin recipe. Try it today!
Preheat the oven to 400°F (200°C). Grease or line muffin tin with 12 jumbo paper liners. In a large bowl, stir together 2 cups (500 mL) flour, 1 1/2 tsp (7 mL) baking soda, 4 tsp (20 mL) pumpkin pie spice, and 1 1/2 tsp (7 mL) salt. Set aside.
Combine 3/4 cup (175 mL) brown sugar and 3 large eggs in a separate bowl and whisk to combine. Whisk in 3/4 cup (175 mL) canola oil and 1/2 cup (125 mL) orange juice. Pour wet mixture into dry mixture and stir until just combined. Stir in 2 cups (500 mL) finely grated carrots, 1 package (200g) HERSHEY'S CHIPITS Cream Cheese Chips and 1/4 cup (60 mL) chopped toasted pecans (optional). Spoon batter into prepared pan.
Bake for 20-22 minutes or until a tester comes out clean. Allow to cool for a few minutes before removing from the pan. Makes 12 muffins. Suggested serving.