Pumpkin Apricot Muffins
Apricot
Easy
Pumpkin Spice
12
50 mins
Steps
- Preheat oven to 400°F and line 12 muffin cups with paper liners.
- Blend together flour, baking powder, cinnamon, salt, ginger, and nutmeg.
- In a separate bowl, whisk together sugar, eggs, pumpkin, sour cream, melted butter, and 3 Tbsp. Bonne Maman Apricot Preserves. Gently blend in the flour mixture.
- Divide batter evenly between the 12 muffin cups and top with sliced almonds. Bake until golden brown and center springs back when lightly pressed – about 20-25 minutes. While muffins are still warm, heat the remaining 3 Tbsp. Bonne Maman Apricot Preserves in the microwave until runny and gently brush onto the tops of the muffins for a light glaze.
- Muffins are best eaten the day they are baked. The baked muffins can be frozen, well wrapped, for up to 1 month. To defrost, leave the frozen muffins still in their original wrapping on the counter for 1 hour then warm in the oven for 5 minutes to refresh.
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Tips: Batter can be mixed and refrigerated ahead of time for up to 12 hours before baking.
