Categories: Breakfast

Ingredients

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

Directions

1. Preheat oven to 400. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk together eggs, pumpkin, sour cream, butter and 3 tbsp. preserves. Stir into flour mixture just until moistened.

2. Fill paper-lined muffin cups half full with batter. Add a portion of cream cheese and 3/4 tsp preserves to each; cover with remaining batter. Sprinkle with almonds and 3 tbsp. sugar.

3. Bake until top springs back when touched, 20-25 minutes. Refrigerate any leftovers.

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