Spiced Pumpkin Cheesecake Cupcakes
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Ingredients1 h 33 m servings 97 cals
Original recipe yields 24 servings (24 cupcakes)
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- 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.
- 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.
- Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.
Per Serving: 97 calories; 4.6 g fat; 11.5 g carbohydrates; 2.8 g protein; 11 mg cholesterol; 122 mg sodium. Full nutrition