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Pumpkin Surprise Muffins Recipe

  • 12servings
  • 40minutes
  • 271calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 cup plus 3 tablespoons sugar, divided

  3. 3 teaspoons baking powder

  4. 1 teaspoon ground cinnamon

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon ground nutmeg

  7. 1/4 teaspoon ground ginger

  8. 2 eggs

  9. 1 cup canned pumpkin

  10. 1/2 cup sour cream

  11. 6 tablespoons butter, melted

  12. 6 tablespoons apricot preserves, divided

  13. 1 package (3 ounces) cream cheese, cut into 12 cubes

  14. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. Pumpkin Surprise Muffins Recipe photo by Taste of Home 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.

  2. 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.

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