Recipe For Heavenly Pumpkin Gem Muffins

Heavenly Pumpkin Gem Muffins

Ingredients

.....2 cups all purpose flour
.....1 tablespoon baking powder
.....1 teaspoon ground cinnamon
.....1/4 teaspoon ground nutmeg
.....1/4 teaspoon ground ginger
.....1/4 teaspoon salt
.....1/2 cup salad oil
.....1/2 cup plus 2 tablespoons sugar
.....2 large eggs
.....1 cup canned pumpkin
.....1/2 cup sour cream
.....2 (3 ounce) packages cream cheese, each cut into 6 cubes
.....3 tablespoons apricot preserves
.....1/4 cup sliced almonds

Preparation

In a large bowl, mix together flour, baking powder, cinnamon, nutmeg, ginger, and salt. In another bowl, beat oil and the 1/2 cup of sugar until blended. Add the eggs, pumpkin, and sour cream and beat until thoroughly mixed. Stir pumpkin mixture into the dry ingredients just until moistened (batter will be stiff).

Spoon batter into 12 paper lined 2 1/2 inch muffin cups, filling halfway. Place 1 cheese cube in the center of each cup; top cubes equally with preserves. Completely cover cheese and jam with remaining batter. Sprinkle muffin tops with almonds and remaining sugar. Bake in a 400 degree oven until well browned, about 45 minutes. Remove from pan and cool at least 10 minutes. If made ahead, wrap airtight and chill up until next day; freeze to store longer (thaw wrapped).

To reheat muffins, place in a single layer on a flat pan or sheet of foil; cover with foil. Bake in a 350 degree oven until warm, 15 to 18 minutes.

Yield: 12 muffins