Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.02 Kcal (1872 kJ) | ||
| Calories from fat | 89.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.96g | 15% | |
|---|---|---|---|
| Cholesterol | 48.5mg | 16% | |
| Sodium | 76.88mg | 3% | |
| Potassium | 224.99mg | 5% | |
| Total Carbs | 79.28g | 26% | |
| Sugars | 11.75g | 47% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 7.73g | 15% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 245.22 Kcal (1027 kJ) | ||
| Calories from fat | 49.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 15% | |
|---|---|---|---|
| Cholesterol | 26.6mg | 16% | |
| Sodium | 42.18mg | 3% | |
| Potassium | 123.42mg | 5% | |
| Total Carbs | 43.49g | 26% | |
| Sugars | 6.45g | 47% | |
| Dietary Fiber | 0.58g | 4% | |
| Protein | 4.24g | 15% | |
| Vitamin C | 0.5mg | 2% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.3mg | 3% | |
| Calcium | 49.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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