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Ingredients
| cream cheese: 1 8oz package (at room temperature) |
| powdered sugar (unsifted): 1/2 cup |
| eggs: 1 (white) |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 1/2 tsp |
| pumpkin pie spice: 2 tsp |
| salt: 1/2 tsp |
| pumpkin puree: 1 cup |
| eggs: 2 |
| granulated sugar: 1 cup |
| vegetable oil: 1/2 cup |
| vanilla extract: 1 tsp |
Pumpkin Cheesecake Cupcakes
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
- Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
- In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt.
- In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
- Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture.
- Bake at 350 for 25 minutes, until the tops are springy. The original recipe calls for icing- but I think they're delightful as is!