Pumpkin Surprise Muffins Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| 1/2 cup plus 3 tablespoons sugar, divided | ||
| Baking powder | 3 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Eggs | 2 | |
| 1 cup cooked or canned pumpkin | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 6 Tablespoon, melted | |
| Apricot preserves | 6 Tablespoon, divided | |
| Cream cheese | 1 , cut into cubes | |
| Almonds | 1/4 Cup (16 tbs), sliced | |
Directions
In a 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 ingredientsjust 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.
Sprinkje 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.
In another bowl, beat the eggs, pumpkin, sour cream, butter and 3 tablespoons preserves.
Stir into the dry ingredientsjust 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.
Sprinkje 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.
Chef
