Heavenly Pumpkin Gems

The cream cheese and apricot preserve filling adds a yummy Surprise!


2  cups flour
1  Tbsp. baking powder
1  tsp. cinnamon
1/4  tsp. nutmeg
1/4  tsp. ginger
1/4  tsp. salt (optional)
1/2  cup salad oil
1/2  cup plus
2  Tbsp. sugar
2  large eggs
1  cup canned pumpkin
1/2  cup sour cream
6 oz. cream cheese, cut into 12 cubes
3  Tbsp. apricot preserves
1/4  cup sliced almonds


In a large bowl, mix together flour, baking powder, cinnamon, nutmeg, ginger, and salt. In another bowl, beat oil and 1/2 cup sugar until blended. Add eggs, pumpkin and sour cream; beat until thoroughly mixed. Stir pumpkin mixture into the dry ingredients just until moistened. Spoon batter into 12 paper-lined muffin cups, filling halfway. Place 1 cheese cube in the center of each cup; top cubes equally with preserves. Completely cover cheese and jam with remaining batter. Sprinkle with almonds and remaining sugar. Bake 375 degrees 35-45 minutes.

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