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Pumpkin Apricot Muffins

Pumpkin Apricot Muffins

  • Yields: 12 Muffins


2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup sugar

2 large eggs

1 cup canned pumpkin

1/2 cup sour cream

6 tablespoons butter, melted

6 tablespoons Bonne Maman Apricot Preserves, divided

¼ cup sliced almonds


1. Preheat oven to 400°F and line 12 muffin cups with paper liners.

2. Blend together flour, baking powder, cinnamon, salt, ginger, and nutmeg.

3. 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.

4. Divide batter evenly between the 12 muffin cups and top with sliced almonds.

5. 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.

6. 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.

7. Do ahead: batter can be mixed and refrigerated for up to 12 hours before baking.

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