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 by Picky Palate

Raspberry and Cream Swirled Pumpkin Muffins

Soft Pumpkin Muffins with swirls of raspberries and cream!
Course: Breakfast
Cuisine: American
Prep Time 15 mins
Cook Time 30 mins
Servings: 18
Calories: 114kcal
Author: Jenny
Cost: 8-10
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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

  • 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.

Nutrition

Calories: 114kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2229IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Keywords: best pumpkin recipes, easy pumpkin dessert, easy pumpkin muffins, pumpkin muffin recipe, pumpkin muffins, pumpkin muffins recipe, pumpkin recipes

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pumpkin muffin recipe

 

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20 Responses
  1. 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!

  2. Juliet

    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?

  3. Angela M.

    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!

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