Pumpkin Surprise Muffins

• 2 cups flour
• 1/2 cup sugar, plus
• 3 tablespoons sugar, divided
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ginger
• 2 eggs
• 1 cup pumpkin puree or 1 cup canned pumpkin
• 1/2 cup sour cream
• 6 tablespoons butter or 6 tablespoons margarine, melted
• 6 tablespoons apricot preserves, divided
• 1 (3 ounce) package cream cheese, cut into 12 cubes
• 1/4 cup sliced almonds

1. In a bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg, ginger. In another bowl, beat eggs, pumpkin, sour cream, and 3 tablespoons preserves. Stir in 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.
3. Bake at 400u0b0F for 20-25 minutes. Cool 5 minutes before removing from pan to wire rack.

flour, sugar, sugar, baking powder, cinnamon, salt, ground nutmeg, ginger, eggs, pumpkin puree, sour cream, butter, apricot preserves, cream cheese, almonds

Taken from www.food.com/recipe/pumpkin-surprise-muffins-271777 (may not work)