Tuesday, November 5, 2013

Raspberry and Cream Swirled Pumpkin Muffins

I love raspberries and pumpkins. For the past few weeks raspberries have been on sale at Publix which is strange because it is November and I'm in full on pumpkin mode. So when I saw this recipe on the Picky Palate blog I knew I had to give it a try.

It seems like an odd pairing but it actually tastes delicious. Just trust me on this one. I love raspberries so much that I used a whole pint instead of following the recipe and using a half of a cup.

Raspberry and Cream Swirled Pumpkin Muffins

Prep time: 15 min | Cook time: 30 min | Total time: 45 min


  • 3/4 cup plain Greek 2% yogurt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Raspberry Cream Cheese
    • 4 ounces softened cream cheese
    • 2 tablespoons granulated sugar
    • 1/2 cup Driscoll’s raspberries, rinsed and dried
    1. Preheat oven to 350 degrees F. and line 18 cupcake cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter.
    2. In a large mixing bowl, beat yogurt, eggs and vanilla until well combined. Stir in pumpkin and cinnamon. Slowly add flour, sugar, baking soda and salt, stirring until well combined. Fill liners 1/2 full with batter.
    3. To prepare raspberry cream cheese, beat softened cream cheese with sugar until well combined. Stir and smash raspberries into cream until combined and berries broken down. Place 1 teaspoon raspberry cream on top of filled cups. Take a toothpick or skewer and swirl cream throughout batter. Bake for 28-33 minutes, or until baked though. Remove and let cool. Serve room temperature or chilled.
    Makes 18 Servings

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