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Raspberry and Cream Swirled Pumpkin Muffins

Picky Palate
  • minutes
  • Serves 18

INGREDIENTS

3/4 cup

plain Greek 2% yogurt

2

large eggs

1 tsp

pure vanilla extract

1 cup

pumpkin puree

1/2 tsp

ground cinnamon

1 cup

all purpose flour

1 cup

granulated sugar

1 tsp

baking soda

1/4 tsp

kosher salt

4 oz

softened cream cheese

2 tbsp

granulated sugar

1/2 cup

Driscoll’s raspberries, rinsed and dried