Best Pumpkin Surprise Muffins Recipes

PUMPKIN SURPRISE MUFFINS

Pumpkin Surprise Muffins image

Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are absolutely heavenly. -Elizabeth Blondefield, San Jose, California

Provided by Taste of Home

Time 40m

Yield 14 muffins.

Number Of Ingredients 14

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

Steps:

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 : Calories 243 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 228mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN SURPRISE MUFFINS

Pumpkin Surprise Muffins image

Found this recipe in a Taste of Home Christmas book. Looking for a recipe to use pumpkin I put up this summer. Wonder favor tie to them and a surprise.

Provided by VickiAk

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 15

Ingredients

2 cups flour
1/2 cup sugar, plus
3 tablespoons sugar, divided
3 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
2 eggs
1 cup pumpkin puree or 1 cup canned pumpkin
1/2 cup sour cream
6 tablespoons butter or 6 tablespoons margarine, melted
6 tablespoons apricot preserves, divided
1 (3 ounce) package cream cheese, cut into 12 cubes
1/4 cup sliced almonds

Steps:

In a bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg, ginger. In another bowl, beat eggs, pumpkin, sour cream, and 3 tablespoons preserves. Stir in 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°F for 20-25 minutes. Cool 5 minutes before removing from pan to wire rack.

Nutrition Facts : Calories 267.9, Fat 12.3, SaturatedFat 6.8, Cholesterol 62.5, Sodium 222.4, Carbohydrate 36, Fiber 1, Sugar 15.6, Protein 4.7

PUMPKIN SURPRISE MUFFINS

Pumpkin Surprise Muffins image

Just in time for Halloween & Thanksgiving!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Muffins

Number Of Ingredients 15

Ingredients

2 cup(s) all purpose flour
1/2 cup(s) sugar
3 tablespoon(s) sugar
3 teaspoon(s) baking powder
1 teaspoon(s) cinnamon, ground
1/4 teaspoon(s) salt
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) ginger
2 large eggs
1 cup(s) pumpkin, canned
1/2 cup(s) sour cream
6 tablespoon(s) butter, melted
6 tablespoon(s) apricot preserves, divided
1 - 3 oz. package(s) cream cheese, cut into 12 cubes
1/4 cup(s) almonds, slivered

Steps:

Preheat oven to 400 degrees F.
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 & 3 Tbsp preserves. Stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups 1/2 full. Place a cream cheese cube & 3/4 tsp of preserves in each. Top with remaining batter. Sprinkle with almonds & remaining sugar. Bake 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.