Raspberry and Cream Swirled Pumpkin Muffins

Vegetarian
Popular
Health score
3%
Raspberry and Cream Swirled Pumpkin Muffins
45 min.
18
73kcal

Suggestions


These Raspberry and Cream Swirled Pumpkin Muffins are a delightful and unique twist on your classic pumpkin muffins. Bursting with the rich, comforting flavors of pumpkin and cinnamon, each muffin is beautifully swirled with a creamy raspberry filling that adds a touch of tart sweetness. Whether you're looking for a special breakfast treat, a savory brunch snack, or something to enjoy with your morning coffee, these muffins fit the bill perfectly. The combination of pumpkin and raspberry is not only visually stunning but also delivers an incredible burst of flavor in every bite.

What makes these muffins even better is their versatility. With the cream cheese and Greek yogurt, they remain wonderfully moist while maintaining a light texture. The raspberry swirl creates an irresistible contrast with the spiced pumpkin base, making each muffin a delicious surprise. Plus, they're easy to make, with a simple batter that comes together quickly and a foolproof method for creating the perfect swirl. The result? A batch of 18 muffins that will disappear faster than you can say “yum!”

If you're a fan of pumpkin-flavored treats and love the sweet-tart pairing of raspberries, this recipe is a must-try. Whether you're serving them at a cozy brunch gathering or packing them up for a mid-day snack, these muffins are sure to impress and satisfy your cravings for something both comforting and refreshing. Don't miss out on these mouthwatering delights!

Ingredients

  • cup all purpose flour 
  • teaspoon baking soda 
  • ounces cream cheese softened
  • large eggs 
  • tablespoons granulated sugar 
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon kosher salt 
  • 0.8 cup greek yogurt plain 2%
  • cup pumpkin puree 
  • 0.5 cup driscoll's raspberries dried rinsed
  • teaspoon vanilla extract pure

Equipment

  • oven
  • mixing bowl
  • toothpicks
  • aluminum foil
  • skewers
  • muffin liners

Directions

  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.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.
  2. Place 1 teaspoon raspberry cream on top of filled cups. Take a toothpick or skewer and swirl cream throughout batter.
  3. Bake for 28-33 minutes, or until baked though.
  4. Remove and let cool.
  5. Serve room temperature or chilled.

Nutrition Facts

Calories73kcal
Protein15.71%
Fat35.39%
Carbs48.9%

Properties

Glycemic Index
11.28
Glycemic Load
4.91
Inflammation Score
-8
Nutrition Score
4.7508694866429%

Flavonoids

Cyanidin
1.53mg
Petunidin
0.01mg
Delphinidin
0.04mg
Pelargonidin
0.03mg
Catechin
0.04mg
Epigallocatechin
0.02mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.02mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:72.63kcal
3.63%
Fat:2.86g
4.4%
Saturated Fat:1.49g
9.29%
Carbohydrates:8.89g
2.96%
Net Carbohydrates:8.06g
2.93%
Sugar:2.51g
2.78%
Cholesterol:27.45mg
9.15%
Sodium:124.66mg
5.42%
Alcohol:0.08g
100%
Alcohol %:0.21%
100%
Protein:2.86g
5.71%
Vitamin A:2234.5IU
44.69%
Selenium:5.5µg
7.85%
Vitamin B2:0.11mg
6.28%
Manganese:0.1mg
5.17%
Folate:18.81µg
4.7%
Vitamin B1:0.06mg
4.29%
Phosphorus:42.35mg
4.24%
Iron:0.65mg
3.61%
Fiber:0.83g
3.31%
Vitamin B3:0.51mg
2.55%
Vitamin K:2.62µg
2.5%
Vitamin B5:0.24mg
2.45%
Calcium:24.5mg
2.45%
Vitamin B12:0.12µg
2.03%
Potassium:68.84mg
1.97%
Vitamin E:0.29mg
1.95%
Magnesium:7.6mg
1.9%
Vitamin C:1.45mg
1.75%
Copper:0.03mg
1.73%
Zinc:0.23mg
1.56%
Vitamin B6:0.03mg
1.55%