Name: Spiced Pumpkin Cheesecake Cupcakes
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: Low-fat cream cheese, at room temperature - 2 (8 ounce) packages; Pumpkin Puree - 1 (15 ounce) can; White sugar - ½ cup; Egg whites - 2; Ground cinnamon - 2 teaspoons; Ground nutmeg - 1 teaspoon; Ground ginger - 1 teaspoon; Ground cloves - 1 teaspoon; Vanilla wafer cookies - 24

Ingredients for - Spiced Pumpkin Cheesecake Cupcakes

1. Low-fat cream cheese, at room temperature 2 (8 ounce) packages

2. Pumpkin Puree 1 (15 ounce) can

3. White sugar ½ cup

4. Egg whites 2

5. Ground cinnamon 2 teaspoons

6. Ground nutmeg 1 teaspoon

7. Ground ginger 1 teaspoon

8. Ground cloves 1 teaspoon

9. Vanilla wafer cookies 24

How to cook deliciously - Spiced Pumpkin Cheesecake Cupcakes

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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