Apricot Orange Pumpkin Muffins – Bonnie's Jams

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¾ t cinnamon, ½ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1/2 cup sugar
• 2 large eggs at room temperature
• 1 cup canned pure pumpkin (not pumpkin pie filling)
• 1/2 cup plain yogurt
• 6 tablespoons butter, melted
• Zest of one orange
• 1 teaspoon vanilla extract
• 1/3 cup Bonnie’s Apricot Orange jam
• ¼ cup pumpkin seeds