Pumpkin Surprise Muffins Recipe
Pumpkin Surprise Muffins Recipe photo by Taste of Home
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Pumpkin Surprise Muffins Recipe

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4.5 18 20
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Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are heavenly. —Elizabeth Blondefield, San Jose, California
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


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

Nutritional Facts

1 muffin: 271 calories, 12g fat (7g saturated fat), 56mg cholesterol, 258mg sodium, 37g carbohydrate (17g sugars, 2g fiber), 5g protein.


  1. Preheat oven to 400°. Whisk together first six ingredients and 1/2 cup sugar. In another bowl, beat eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened.
  2. Fill greased or paper-lined muffin cups half full with batter. Place a cream cheese cube and 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar.
  3. Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Pumpkin Surprise Muffins in Country Woman Christmas Annual 2000, p15

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Deborah B. User ID: 5553811 77729
Reviewed Dec. 29, 2011

"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?"

JHH625 User ID: 5512517 30264
Reviewed Dec. 17, 2011

"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!"

xicota User ID: 944314 70955
Reviewed Oct. 17, 2011

"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!"

LeLimey User ID: 4716277 30262
Reviewed Oct. 17, 2011

"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."

dylan's mama User ID: 4441033 29687
Reviewed Oct. 16, 2011

"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!"

Ssgt6492 User ID: 6094180 83932
Reviewed Oct. 14, 2011

"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."

Alayne6 User ID: 3767292 49783
Reviewed Oct. 12, 2011

"Can you use pumpkin pie mix instead of plain pumpkin?"

lnmwrman User ID: 5322765 85720
Reviewed Oct. 12, 2011

"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.

Silo User ID: 5300003 204050
Reviewed Oct. 11, 2011

"The recipe calls for 1 cup of canned pumpkin. Yummy!"

zucchinilady User ID: 3149814 83931
Reviewed Oct. 11, 2011

"was confused as to what size can pumpkin to use??"

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