Pumpkin Sunrise Muffins

• 2 c flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp each salt, ground ginger, nutmeg
• 1/2 c plus 3 tbsp sugar, divided
• 2 large eggs
• 1 c canned pumpkin
• 1/2 c sour cream
• 6 tbsp butter, melted
• 7 tbsp apricot preserves
• 4 oz cream cheese, divided into 14 portions
• 1/4 c sliced almonds

1. Preheat oven to 400
2. Whisk together the flour, baking powder, cinnamon, salt, ginger, and nutmeg
3. In another bowl, whisk eggs, pumpkin, sour cream, melted butter, and 3 tbsp preserves until blended
4. Add to flour mixture and stir to just moistened
5. Fill muffin cups to half full with batter
6. Place a portion of the cream cheese and about 3/4 tsp preserves in each muffin and cover with remaining batter
7. Sprinkle the almonds and remaining sugar on top
8. Bake muffins until the top springs back when touched, 20-25 minutes
9. Cool for 5 minutes before removing from pans
10. refrigerate leftovers