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Pumpkin Surprise Muffins

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.
  • Makes
    14 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, 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

Directions

  • Preheat oven to 400°. Whisk together first 6 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 Facts
1 muffin: 243 calories, 11g fat (6g saturated fat), 50mg cholesterol, 228mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 4g protein.

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