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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are heavenly. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup plus 3 tablespoons sugar, divided |
3 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
2 eggs |
1 cup canned pumpkin |
1/2 cup sour cream |
6 tablespoons butter, melted |
6 tablespoons apricot preserves, divided |
1 package (3 ounces) cream cheese, cut into 12 cubes |
1/4 cup sliced almonds |
Directions:
1. 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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