Surprise Pumpkin Muffin with cream cheese and apricot preserves filling. Bursting with Fall flavors, it’s this season’s favorite treat!
Trust me on this, folks. These muffins are soft, moist, and filled with the sweet indulgence of cream cheese and apricot preserves. Just awesome for an after dinner treat with a steaming cup of tea. Enjoy!
Surprise Pumpkin Muffin with cream cheese and apricot preserves filling. Bursting with Fall flavors, it's this season's favorite treat!
- 1-1/2 cups flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup pecans, chopped
- 6 tablespoons apricot preserves
- 4 ounces cream cheese softened
- 2 tablespoons milk
- 2 tablespoons sugar
Grease bottoms of a 12-hole muffin pan or line with paper baking cups.
In a bowl, combine flour, baking powder, salt, cinnamon and cloves.
In a large bowl, combine pumpkin, brown sugar, milk, oil and eggs. With a spoon, stir until blended.
Add flour mixture and stir until just moistened. Stir in nuts.
Scoop batter into prepared muffin cups to 1/3 full. Place 1/2 teaspoon apricot preserves and 1 teaspoon cream cheese filling on batter in each cup. Top with remaining batter. Bake in a 400 F oven for about 20 minutes or until golden brown. Remove muffins immediately from pan and transfer to a wire rack to cool.
In a small bowl, whisk together cream cheese, milk and sugar until smooth and blended.
First published November 26, 2013.