Pumpkin Surprise Muffins

(from castro15’s recipe box)

Categories: Breakfast

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup plus 3 tbsp. sugar, divided
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 6 tbsp. butter, melted
  • 7 tbsp. apricot preserves, divided
  • 4 oz. cream cheese, divided into 14 portions
  • 1/4 cup sliced almonds

Directions

  1. Preheat oven to 400. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk together eggs, pumpkin, sour cream, butter and 3 tbsp. preserves. Stir into flour mixture just until moistened.

  2. Fill paper-lined muffin cups half full with batter. Add a portion of cream cheese and 3/4 tsp preserves to each; cover with remaining batter. Sprinkle with almonds and 3 tbsp. sugar.

  3. Bake until top springs back when touched, 20-25 minutes. Refrigerate any leftovers.

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