Pumpkin Surprise Muffins
Total TimePrep: 20 min. Bake: 20 min.
- 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, room temperature
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 6 tablespoons butter, melted
- 7 tablespoons apricot preserves
- 4 ounces cream cheese, divided into 14 portions
- 1/4 cup sliced almonds
- Preheat oven to 400°. Whisk together first six ingredients and 1/2 cup sugar. In another bowl, whisk eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened.
- Fill greased or paper-lined muffin cups half full with batter. Place a portion of cream cheese and about 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar.
- Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.
Nutrition Facts1 muffin: 243 calories, 11g fat (6g saturated fat), 50mg cholesterol, 228mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 4g protein.
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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?
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!
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!
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.
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!
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.
Oct 12, 2011
Can you use pumpkin pie mix instead of plain pumpkin?
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. Ed
Oct 11, 2011
The recipe calls for 1 cup of canned pumpkin. Yummy!
Oct 11, 2011
was confused as to what size can pumpkin to use??