Pumpkin Surprise Muffins Recipe

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. Refrigerate leftovers. Yield: 1 dozen.