Ingredients
Scale
- 3/4 cup finely crushed graham crackers (or gingersnaps)
- 2 tablespoons sugar
- 3 tablespoons melted butter
- 8 oz cream cheese (softened)
- 1/2 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 325°F and line a muffin pan with cupcake liners.
- In a bowl, mix the crushed graham crackers, sugar, and melted butter. Plop about a tablespoon of the mixture into each cupcake liner and press down.
- In another bowl, whip the cream cheese until fluffy. Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla. Mix until combined.
- Add the eggs, one at a time, mixing just enough to combine without overbeating.
- Divide the filling between the cups, then bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool on the counter, then chill for at least 2 hours before serving.
Notes
Store leftovers in the fridge for up to 5 days. These cupcakes can also be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg