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

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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.