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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I got this recipe from one of my friends when we were exchanging recipes. You know anything that has cream cheese in the center has got to be good...Enjoy! Ingredients:
2 cups all-purpose flour |
1/2 cup plus 3 tbsp. sugar, divided |
3 tsp. baking powder |
1 tsp. cinnamon |
1/4 tsp. salt |
1/4 tsp. ground nutmeg |
1/4 tsp. ground ginger |
2 eggs |
1 cup canned pumpkin |
1/2 cup sour cream |
6 tbsp. butter, melted |
6 tbsp. apricot preserves, divided |
1 pkg. (3-oz.) cream cheese, cut into 12 cubes |
1/4 cup sliced almonds |
Directions:
1. In a bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg and ginger.
2. In another bowl, beat the eggs, pumpkin, sour cream, butter and 3 Tbsp. preserves.
3. Stir into the dry ingredients just until moistened.
4. Fill greased or paper lined muffin cups half full.
5. Place a cream cheese cube and 3/4 tsp. of preserves in each cup.
6. Top with remaining batter.
7. Sprinkle with almonds and remaining sugar.
8. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean.
9. Cool for 5 minutes before removing from pan to a wire rack.
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