Iowa's Heavenly Pumpkin Muffins

Average: 3.7 (3 votes)
1 hour 12 Muffins Print RecipeEmail Recipe


2cupall-purpose flour (sifted)
1tablespoonbaking powder
1teaspoonground cinnamon
1⁄4teaspoonground nutmeg
1⁄4teaspoonground ginger
1cuppumpkin (canned or repaired)
1⁄2cupsour cream
6ouncecream cheese (cut into 12 cubes)
3tablespoonapricot preserves
1⁄4cupsliced almonds
2tablespoonsugar for topping


Line 12 muffin cups with paper liners. In a large bowl combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt. In another bowl beat the oil and 1/2 cup of sugar until blended. Add the eggs, pumpkin, and sour cream, and beat thoroughly. Stir the pumpkin mixture into dry ingredients until just moistened.

Spoon the batter into the prepared muffin cups, filling halfway. Place 1 cup of cream cheese in the center of each cup, and top each cube with preserves. Completely cover the cheese and preserves with the remaining batter. Sprinkle the muffin tops with almonds and the remaining sugar. Bake in a 400° oven until well browned, about 25 minutes. Remove the muffins from the pan and cool for at least 10 minutes.

Recent comments