Pumpkin Surprise Muffins

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup plus 3 tablespoons sugar, divided
• 2 large eggs, room temperature
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 6 tablespoons butter, melted
• 7 tablespoons apricot preserves
• 4 ounces cream cheese, divided into 14 portions
• 1/4 cup sliced almonds

1. Preheat oven to 400u0b0. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened.
2. Fill greased or paper-lined muffin cups half full with batter. Place a portion of cream cheese and about 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar.
3. Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.

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

Taken from www.tasteofhome.com/recipes/pumpkin-surprise-muffins/ (may not work)