The surprise filling of cream cheese and apricot preserves makes these muffins absolutely marvelous!
Pumpkin Surprise Muffins
Ingredients
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
7 tablespoons apricot preserves
4 ounces cream cheese, divided into 14 portions
1/4 cup sliced almonds
Directions
~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 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 to 25 minutes. Cool five minutes before removing from pans to a wire rack.
~Refrigerate leftovers.