Carrot Pumpkin Cheesecake Muffins

Heat oven to 350°. Spray a 12-cup muffin pan with nonstick cooking spray.

In a medium-size bowl, beat cream cheese, 1 egg, sugar and lemon juice until smooth.

Set aside 1/2 cup of muffin mix for topping. Place rest of mix in large bowl. Add remaining egg, carrots, milk, raisins and oil. Stir until well blended.

Fill each muffin cup with 1/4 cup of batter. Spoon 1 heaping tablespoon of cream cheese mixture over top of each muffin.

In a small bowl, combine reserved muffin mix, pecans and butter. Mix with fork until crumbly. Sprinkle evenly over the cream cheese in each muffin cup.

Bake at 350° for 25 minutes. Remove from oven and cool muffins in pan for 15 minutes. Gently lift muffins out of pan and cool completely.