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Pumpkin Surprise Muffins Recipe

Pumpkin Surprise Muffins Recipe

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


  • 1. Preheat oven to 400°. Whisk together first six ingredients and 1/2 cup sugar. In another bowl, whisk together 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.

Nutritional Facts

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

Reviews for Pumpkin Surprise Muffins

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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??"

Brenda D User ID: 1438504 30261
Reviewed Oct. 11, 2011

"Oooo yummy! I tried this recipe yesterday and was delighted. I didn't have apricot preserves on hand, but was in the process of making homemade applebutter and dropped in a dollop of the applebutter instead of the jam. It turned out great. Thank you for sharing this recipe; it goes great with a cup of coffee and friendly conversation."

MissKarla User ID: 271602 90785
Reviewed Oct. 11, 2011

"Really good muffins. The recipe made 16 muffins. Definitely will make it again only will mix the cream cheese and preserves together before putting it on the batter."

lnmwrman User ID: 5322765 84345
Reviewed Oct. 10, 2011

"I as others am rating this recipe without trying it. I have used other recipes using pumpkin and have not found one that wasn't nice and moist. I will probably try this today. I test these recipes on my 5 year old grand-daughter.

Ed B."

ginny3235 User ID: 3407760 204049
Reviewed Oct. 10, 2011

"Your rating system is flawed. You give this recipe 3 stars, when of the 4 reviewers, 2 gave it 5 stars and one gave it 4 stars. Then you factor in the no-stars comment which was positive, but could not include a rating as she hadn't tried it yet! I haven't tried it yet either, so I gave it 5 stars to try to raise the rating to a true picture of how good this recipe must be!"

ColoradoSnoflake User ID: 1381615 28345
Reviewed Feb. 20, 2011

"A good breakfast muffin, not too sweet. Very moist. With the cream cheese center, it reminds me somewhat of a bagel, just softer."

t-macka User ID: 1174815 29686
Reviewed Apr. 28, 2010

"I use fresh boiled pumpkin instead of canned but the muffins are very popular with my family of six."

KAdams27 User ID: 1947230 77726
Reviewed Mar. 2, 2010

"Thanks for posting the recipe - these sound delightful!  Of course, I LOVE pumpkin and look forward to trying any new recipe that includes it"

AnnaGibson User ID: 2797548 204048
Reviewed Mar. 2, 2010

"My mother-in-law made these delicious muffins for a ladies luncheon. They were incredible. I was skeptical at first, but one bite made me a believer. They also look truly lovely and will certainly be a hit."

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