Spiced Pumpkin Cheesecake Cupcakes recipe

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Ingredients

2 (8 ounce) packages low-fat cream cheese, at room temperature
1 (15 ounce) can pumpkin puree
½ cup white sugar
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
24 vanilla wafer cookies

Nutrition Info

97.3 calories
carbohydrate: 11.5 g
cholesterol: 10.6 mg
fat: 4.6 g
fiber: 0.8 g
protein: 2.8 g
saturatedFat: 2.5 g
servingSize: -
sodium: 122.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.

  2. Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl, mix until well blended and no lumps remain.

  3. Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.

  4. Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.

Recipe Yield

24 cupcakes

Recipe Note

These are perfect for the office or if you are having a large party at home. They are perfectly sized!

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