Raspberry and Cream Swirled Pumpkin Muffins

Name: Raspberry and Cream Swirled Pumpkin Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 1 teaspoon baking soda; 113 grams softened cream cheese; 2 larges eggs; 2 Tbsps granulated sugar; 1 teaspoons ground cinnamon; 0 teaspoons kosher salt; 177 milliliters plain Greek 2% yogurt; 237 milliliters pumpkin puree; 118 milliliters Driscolls raspberries, rinsed and dried; 1 teaspoon pure vanilla extract

Raspberry and Cream Swirled Pumpkin Muffins is a vegetarian morn meal. This recipe serves 18. One serving contains 71 calories, 3g of protein, and 3g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. If you have pumpkin puree, driscoll's raspberries, cream cheese, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Cooking Spray