When hosting a big party at your house or in the office, these are ideal. They are the ideal size!
| Prep Time: | 10 mins |
| Cook Time: | 23 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 33 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 97 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 122 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |