Raspberry And Cream Swirled Pumpkin Muffins
With a delightful blend of pumpkin and warm spices, these creamy pumpkin cupcakes are topped with a swirl of raspberry cream cheese for a burst of fruity sweetness. Perfect for autumn gatherings or as a special treat anytime, these cupcakes are sure to please with their tender texture and tasty flavor.
— Constant Cookbook
Ingredients
- 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
- 4 ounces softened cream cheese
- 2 tablespoons granulated sugar
- 1/2 cup raspberries, rinsed and dried
Instructions
- Preheat oven to 350 degrees 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.
Yield
18 Servings
Nutrition
- Calories: 114 kcal
- Carbohydrate Content: 20 g
- Protein Content: 3 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 26 mg
- Sodium Content: 124 mg
- Fiber Content: 1 g
- Sugar Content: 14 g
- Serving Size: 1 serving
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