Pumpkin Surprise Muffins
|All purpose flour||2 Cup (32 tbs)|
|Sugar||11 Tablespoon (1/2 Cup Plus 3 Tablespoons, Divided)|
|Baking powder||3 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Cooked pumpkin||1 Cup (16 tbs) (Or Canned)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Butter/Margarine||6 Tablespoon, melted|
|Apricot preserves||6 Tablespoon (Divided)|
|Cream cheese||3 Ounce, cut into 12 cubes (1 Package)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
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.
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.