MMMM!  Cream Cheese, what could be better?  Oh wait, hiding it in a glorious pumpkin muffin with apricot preserves....THAT'S WHAT!  Taste of Home does it again!  An easy recipe that makes it "look" like you spent hours baking in the kitchen, while in reality, you whipped em' up and curled up on the couch with a book until your guests arrived.  HA!  Give it a try!


2 cups all-purpose flour

1/2 cup plus 3 tablespoons sugar, divided

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 eggs

1 cup canned pumpkin

1/2 cup sour cream

6 tablespoons butter, melted

6 tablespoons apricot preserves, divided

1 package (3 ounces) cream cheese, cut into 12 cubes

1/4 cup sliced almonds


In a small bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg and ginger. In another bowl, beat the eggs, pumpkin, sour cream, butter and 3 tablespoons preserves. Stir into the dry ingredients just until moistened.

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. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Refrigerate leftovers. Yield: 1 dozen.

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