Iowa's Heavenly Pumpkin Muffins

Line 12 muffin cups with paper liners. In a large bowl combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt. In another bowl beat the oil and 1/2 cup of sugar until blended. Add the eggs, pumpkin, and sour cream, and beat thoroughly. Stir the pumpkin mixture into dry ingredients until just moistened.

Spoon the batter into the prepared muffin cups, filling halfway. Place 1 cup of cream cheese in the center of each cup, and top each cube with preserves. Completely cover the cheese and preserves with the remaining batter. Sprinkle the muffin tops with almonds and the remaining sugar. Bake in a 400° oven until well browned, about 25 minutes. Remove the muffins from the pan and cool for at least 10 minutes.