Ingredients
2 cups all-purpose flour1 tablespoon baking powder1 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/2 cup plus 3 tablespoons sugar, divided2 large eggs, room temperature1 cup canned pumpkin1/2 cup sour cream6 tablespoons butter, melted4 ounces cream cheese, divided into 14 portions7 tablespoons apricot preserves1/4 cup sliced almonds
Preparation
Preheat oven to 400°. 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.
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.
Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.
