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Breakfast and Brunch
Nov
1
2018

Raspberry and Cream Swirled Pumpkin Muffins

Sharing a favorite pumpkin muffin recipe today! Treat yourself to my Raspberry and Cream Swirled Pumpkin Muffins this baking season!

Pumpkin Muffin Recipe

 

Pumpkin Muffin Recipe

I developed these Pumpkin Cream Cheese Muffins that are great for brunch or after school snack. Pumpkin recipes are some of the best, especially in the Fall. Nothing like the aroma coming from the oven when baking pumpkin recipes!

Try my Blueberry Banana Bread Muffins too! Follow Picky Palate on Instagram for daily recipe inspiration.

 

Pumpkin Muffin Recipe

 The muffin batter is nice and simple. I used my favorite mixing bowl and started with the wet ingredients.

How To Make Pumpkin Muffins

  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.
  4. Bake for 28-33 minutes, or until baked though. Remove and let cool. Serve room temperature or chilled.

Pumpkin Muffin Recipe

Pumpkin and cinnamon up next!

Pumpkin Muffin Recipe

Add your dry ingredients right to the bowl. Stir then set aside.

Pumpkin Muffin Recipe

Take your lovely raspberries and get them ready for the cream cheese.

Pumpkin Muffin Recipe

Stir and mash the raspberries into the softened cream cheese and sugar.

Pumpkin Cream Cheese Muffins

Pumpkin Muffin Recipe

Pretty in pink 🙂

Raspberry and Cream Swirled Pumpkin Muffins-9

Spray your paper liners lightly with cooking spray to ensure an easy peel. Fill 1/2 full then top with 1 teaspoon of raspberry cream.

Pumpkin Muffin Recipe

Take a toothpick or skewer and swirl the cream throughout.

Pumpkin Muffin Recipe

Bake for 28-33 minutes, until baked through.

Pumpkin Muffin Recipe

Pumpkin Muffin Recipe

Love!

Pumpkin Muffin Recipe

The sweet cream cheese raspberry swirls could not be more delicious with the pumpkin. Enjoy this baking season with your loved ones!

Raspberry and Cream Swirled Pumpkin Muffins
Prep Time
15 mins
Cook Time
30 mins
 

Soft Pumpkin Muffins with swirls of raspberries and cream!

Course: Breakfast
Cuisine: American
Keyword: best pumpkin recipes, easy pumpkin dessert, easy pumpkin muffins, pumpkin muffin recipe, pumpkin muffins, pumpkin muffins recipe, pumpkin recipes
Servings: 18
Calories: 114 kcal
Author: Jenny
Ingredients
  • 3/4 cup plain Greek 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 raspberries rinsed and dried
Instructions
  1. 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.
  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.
Nutrition Facts
Raspberry and Cream Swirled Pumpkin Muffins
Amount Per Serving
Calories 114 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 26mg9%
Sodium 124mg5%
Potassium 68mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 2229IU45%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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pumpkin muffin recipe

 


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Comments

22 Responses | Comments RSS


  1. 1

    I just purchased raspberry’s and didn’t know what I was going to do with them. Thank you for making my decision easy!

  2. 2
    Tieghan says:

    These are so pretty and perfect for a healthier holiday treat! I love your families Thanksgiving tradition. Sounds like a really nice thing!

  3. 3
    Marian says:

    These look gorgeous and sound so good, Jenny! Definitely adding this to my “to try” list!

  4. 4
    Maria says:

    Love these muffins! A great breakfast treat!

  5. 5

    Scrumptious muffins, Jenny! 🙂

  6. 6
    marla says:

    I’m craving something sweet & these look sooooooo good!!

  7. 7
    Liz says:

    Nice combo. Thank you. Have a great weekend!

  8. 8
    momofnine says:

    These look like such a terrific combination of freshness and fall! What a nice change. The recipe looks easy enough and your photo tutorial is great. Thank you!

  9. 9

    What a unique combo but looks absolutely amazing. The raspberry cream looks divine!

  10. 10

    Raspberries are my favorite and I just happen to have some in the fridge, can’t wait to eat these muffins!

  11. 11

    LOVE this! Raspberries are so great in desserts!

  12. 12

    Raspberry is my favorite fruit. I love this recipe. It’s perfect for a snack…or anytime.

  13. 13
    Naomi says:

    Lovely use of raspberries–these muffin looks awesome!

  14. 14
  15. 15

    I would have never thought to add raspberry with pumpkin. So pretty and pretty genius! Love.

  16. 16
    Jan Gomes says:

    These look fabulous!!!! Definitely a ‘save’! Thanx for sharing!

  17. 17
    Juliet says:

    When I took these out of the oven the muffins sunk in the middle. They taste good but don’t look appealing. Any idea why that happened?

  18. 18
    Cyndi says:

    wow…great idea, something new and fresh for pumpkin

  19. 19
    Angela M. says:

    I just made these the other day and they are fabulous. Added chocolate chips to the recipe. My kids loved them. Definitely making them again!

  20. 20

    I love Driscoll’s berries! I never would have thought to put them with pumpkin, but it sure sounds yummy!

  21. 21

    […] Spice Date Bars 12. Pumpkin French Toast 13. Chocolate Pumpkin Ice Cream Sandwiches 14. Pumpkin S’mores Tart 15. Raspberry & Cream Swirled Pumpkin Muffins 16. Pumpkin Pound Cake With Chocolate […]

  22. 22

    […] that you say, you want another pumpkin recipe?  Well excellent, because these Raspberry Cream Swirled Pumpkin Muffins (from Picky Palate) look […]


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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!