Raspberry and Cream Swirled Pumpkin Muffins
INGREDIENTS
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3/4 cup plain Greek 2% yogurt
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2 large eggs
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1 teaspoon pure vanilla extract
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1 cup pumpkin puree
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1/2 teaspoon ground cinnamon
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1 cup all purpose flour
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1 cup granulated sugar
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1 teaspoon baking soda
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1/4 teaspoon kosher salt
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4 ounces softened cream cheese
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2 tablespoons granulated sugar
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1/2 cup Driscoll’s raspberries, rinsed and dried
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