We plan to be back in full force this year though, and to start us off I have a recipe for "Pumpkin Surprise Muffins" or what I call Bake Sale Muffins, because they've proved to be a bake sale hit three years in a row. Recipe is courtesy of Taste of Home
- 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.
I followed the recipe basically as written, except that I doubled everything so that we could have half to sell and half to keep. I just greased the pans without using muffin cups and they turned out great. Didn't have almonds but I sprinkled them with the coarse sugar crystals which I think turned out nicely.
Stay tuned for a menu of Thanksgiving sides that we'll be doing this year.