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Heavenly Pumpkin Gems Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Salad oil/Butter /margarine, at room temperature||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Cream cheese||6 Ounce, cut into cubes (2 Packages)|
|Apricot preserves||3 Tablespoon|
|Almonds||1⁄4 Cup (4 tbs), sliced|
Serving size: Complete recipe
Calories 4057 Calories from Fat 1968
% Daily Value*
Total Fat 224 g344.6%
Saturated Fat 56.8 g283.9%
Trans Fat 2 g
Cholesterol 669.8 mg
Sodium 2465.1 mg102.7%
Total Carbohydrates 470 g156.7%
Dietary Fiber 21.3 g85.3%
Sugars 244.5 g
Protein 62 g123.1%
Vitamin A 833.8% Vitamin C 43.2%
Calcium 170.2% Iron 118.4%
*Based on a 2000 Calorie diet
In another bowl, beat oil and the 1/2 cup of sugar until blended.
Add the eggs, pumpkin, and sour cream and beat until thoroughly mixed.
Stir pumpkin mixture into the dry ingredients just until moistened (batter will be stiff).
Spoon batter into 12 paper-lined 2 1/2 inch muffin cups, filling halfway.
Place 1 cheese cube in the center of each cup; top cubes equally with preserves.
Completely cover cheese and jam with remaining batter.
Sprinkle muffin tops with almonds and remaining sugar.
Bake in a 400° oven until well browned, about 45 minutes.
Remove from pan and cool at least 10 minutes.
If made ahead, wrap airtight and chill up until the next day; freeze to store longer (thaw wrapped).
To reheat, follow preceding directions.