Ingredients:
2 c. all-purpose flour
1/2 c. plus 3 Tbsp. sugar, divided
3 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2 eggs
1 c. canned pumpkin
1/2 c. sour cream
6 Tbsp. butter, melted
6 Tbsp. apricot preserves, divided
1 pkg. (3 oz.) cream cheese, cut into 12 cubes
1/4 c. sliced almonds
Directions:
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.
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 degrees 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.
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