Sharing a favorite pumpkin muffin recipe today! Treat yourself to my Raspberry and Cream Swirled Pumpkin Muffins this baking season!
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.
The muffin batter is nice and simple. I used my favorite mixing bowl and started with the wet ingredients.
How To Make Pumpkin Muffins
- 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.
Pumpkin and cinnamon up next!
Add your dry ingredients right to the bowl. Stir then set aside.
Take your lovely raspberries and get them ready for the cream cheese.
Stir and mash the raspberries into the softened cream cheese and sugar.
Pumpkin Cream Cheese Muffins
Pretty in pink 🙂
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.
Take a toothpick or skewer and swirl the cream throughout.
Bake for 28-33 minutes, until baked through.
Pumpkin Muffin Recipe
Love!
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
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
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I love Driscoll’s berries! I never would have thought to put them with pumpkin, but it sure sounds yummy!
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!
wow…great idea, something new and fresh for pumpkin
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?
These look fabulous!!!! Definitely a ‘save’! Thanx for sharing!
I would have never thought to add raspberry with pumpkin. So pretty and pretty genius! Love.
LOVE!
Lovely use of raspberries–these muffin looks awesome!
Raspberry is my favorite fruit. I love this recipe. It’s perfect for a snack…or anytime.
LOVE this! Raspberries are so great in desserts!
Raspberries are my favorite and I just happen to have some in the fridge, can’t wait to eat these muffins!
What a unique combo but looks absolutely amazing. The raspberry cream looks divine!
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!
Nice combo. Thank you. Have a great weekend!
I’m craving something sweet & these look sooooooo good!!
Scrumptious muffins, Jenny! 🙂
Love these muffins! A great breakfast treat!
These look gorgeous and sound so good, Jenny! Definitely adding this to my “to try” list!
These are so pretty and perfect for a healthier holiday treat! I love your families Thanksgiving tradition. Sounds like a really nice thing!
I just purchased raspberry’s and didn’t know what I was going to do with them. Thank you for making my decision easy!