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

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Recipe Summary

prep:
10 mins
cook:
23 mins
additional:
1 hr
total:
1 hr 33 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

97 calories; protein 2.8g; carbohydrates 11.5g; fat 4.6g; cholesterol 10.6mg; sodium 122.1mg. Full Nutrition
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