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
Ingredients
Raspberry and Cream Swirled Pumpkin Muffins
Prep time: 15 min | Cook time: 30 min | Total time: 45 min
Ingredients
- 4 ounces softened cream cheese
- 2 tablespoons granulated sugar
- 1/2 cup Driscoll’s raspberries, rinsed and dried
- 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.
- 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.
- 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.
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