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Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are heavenly. —Elizabeth Blondefield, San Jose, California
Nutritional Facts 1 serving (1 each) equals 271 calories, 12 g fat (7 g saturated fat), 65 mg cholesterol, 249 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Pumpkin Surprise Muffins in Country Woman Christmas Annual 2000, p15
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Dec. 29, 2011 by Deborah B.
I just made a double batch and regretted all the work. These weren't sweet at all. Pumpkin bread is a LOT sweeter. Is it supposed to be so bland?
Reviewed on Dec. 17, 2011 by JHH625
I just made these and they are delicious! I didn't have apricot preserves on hand, so I made some substitutions based on other reviewers' advice. I used apple butter for the 3 TBS to be mixed into the batter. Then I used orange marmalade for the filling. I added an extra sprinkle of cinnamon (just because I love it) and I only sprinkled the tops with about 1 1/2 TBS of sugar instead of 3 TBS. I was hesitant about using apple butter and orange marmalade, but I'm so glad I tried it. You can't go wrong with this one - it's a keeper for sure!
Reviewed on Oct. 17, 2011 by xicota
Delicious!! I used my home made apricot preserves. The only change I made was that I used chopped pecans, as I didn't have almonds. They will be lovely on the brunch menu!
Reviewed on Oct. 17, 2011 by LeLimey
What a delicious recipe. It's fun to make too and is definitely something I shall make a lot. I doubled the recipe to make some for neighbours and could have quadrupled it they vanished so fast! The only change I will make next time is to increase the nutmeg and ginger based purely on my personal tastes as I adore both. I also used neufchatel cheese which made them a little less naughty. Thank you Elizabeth for a yummy yummy recipe.
Reviewed on Oct. 16, 2011 by dylan's mama
LOVED IT! I made this for a ladies brunch and they got rave reviews. My family would have devoured them first, had I not hidden them! The only changes I made was to mix the apricot preserves into the cream cheese, before spooning it onto the batter. I also substituted a heart-heathly oil for the butter. They were scrumptious--reminded me of a pumpkin cheesecake. Thank you for sharing, Lori!
Reviewed on Oct. 14, 2011 by Ssgt6492
These muffins were a big hit with my boyfriend. He said they were the best pumpkin muffins he'd ever had and that they completely beat out all the pumpkin muffins they sell in the stores and coffee shops. I used apricot all-fruit for a little extra fiber and I also sprinkled the tops with brown sugar instead of regular and they came out great! Thanks for this recipe.
Reviewed on Oct. 12, 2011 by Alayne6
Can you use pumpkin pie mix instead of plain pumpkin?
Reviewed on Oct. 12, 2011 by lnmwrman
I did try it yesterday afternoon and it came out wonderful. I took some to my Madalyn, my grand-daughterbut she was still at school. When i tell her that it is awful she says,"Awful good." I agree with another post i read. I think it would be good to mix the cream cheese and jam together then drop it in the middle of the muffins. Ed
I did try it yesterday afternoon and it came out wonderful. I took some to my Madalyn, my grand-daughterbut she was still at school. When i tell her that it is awful she says,"Awful good."
I agree with another post i read. I think it would be good to mix the cream cheese and jam together then drop it in the middle of the muffins.
Ed
Reviewed on Oct. 11, 2011 by Silo
The recipe calls for 1 cup of canned pumpkin. Yummy!
Reviewed on Oct. 11, 2011 by zucchinilady
was confused as to what size can pumpkin to use??
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