UNUSUAL PUMPKIN MUFFINS WITH A TWIST©copyright Marci Arthur

 

2 cups a p flour

½ cup plus 3 tablespoons sugar, divided

3 teaspoons baking powder

1 teaspoon Chinese 5 spice

¼ teaspoon salt

¼ teaspoon ground ginger

2 large eggs

1 cup creamed pumpkin

½ sour cream

6 tablespoons butter, melted – only butter

8 tablespoon apricot preserves, divided

3 ounces cream cheese, cut into 12 cubes

¼ cup sliced almonds

 

1. In a large bowl, sift flour, ½ cup sugar, baking powder, Chinese 5 spice, salt and ginger.
2. In another large bowl, beat eggs, pumpkin, sour cream butter and 4 tablespoons apricot preserves.  Stir in sifted ingredients and stir until just combined and moistened.
3. Fill muffin cups that have been sprayed with Pam or like vegetable spray half full.  Place cream cheese cube and ¾ teaspoon of preserves in each.  Top with remaining batter.  Sprinkle with almonds and remaining sugar.
4. Bake at 400 degrees for 20-25 minutes or until a skewer comes out clean.
5. Cool for 5 minutes before removing from pan to a wire rack. 

 

EQUIPMENT NEEDED:

 

2 large bowls             Sieve                  Muffin tins            Cooling rack

Flat rack                   Measuring cups – wet and dry           Skewer

Pam Spray                 Measuring spoons