Spiced Pumpkin Cheesecake Cupcakes
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
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.
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