Raspberry and Cream Swirled Pumpkin Muffins
Raspberry and Cream Swirled Pumpkin Muffins might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 18. One portion of this dish contains around 3g of protein, 3g of fat, and a total of 73 calories. For 32 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up all purpose flour, pumpkin puree, kosher salt, and a few other things to make it today. 916 people found this recipe to be flavorful and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Picky Palate. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 41%. Swirled Raspberry Cream, Swirled Pumpkin-Cream Cheese Bars, and Sour Cream-swirled Pumpkin Pie are very similar to this recipe.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup all purpose flour
1 teaspoon baking soda
4 ounces softened cream cheese
2 large eggs
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plain Greek 2% yogurt
1 cup pumpkin puree
1/2 cup Driscoll's raspberries, rinsed and dried
1 teaspoon pure vanilla extract
Equipment:
muffin liners
mixing bowl
aluminum foil
oven
toothpicks
skewers
Cooking instruction summary:
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.
Step by step:
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 Information:
covered percent of daily need
