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Pumpkin Surprise Muffins

Pumpkin Surprise Muffins
Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are heavenly. —Elizabeth Blondefield, San Jose, California
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 6 tablespoons butter, melted
  • 6 tablespoons apricot preserves, divided
  • 1 package (3 ounces) cream cheese, cut into 12 cubes
  • 1/4 cup sliced almonds

Directions

  • In a small bowl, combine the flour, 1/2 cup sugar, baking powder,
  • cinnamon, salt, nutmeg and ginger. In another bowl, beat the eggs,
  • pumpkin, sour cream, butter and 3 tablespoons preserves. Stir into
  • the dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups half full. Place a cream
  • cheese cube and 3/4 teaspoon of preserves in each. Top with
  • remaining batter. Sprinkle with almonds and remaining sugar. Bake at
  • 400° for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack.
© Taste of Home 2013

2 of 2

Pumpkin Surprise Muffins (continued)

Directions (continued)

  • Refrigerate leftovers. Yield: 1 dozen.
Nutrition 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.
© Taste of Home 2013