Ingredients
Equipment
Method
Steps
- Preheat your oven to 325°F (162°C). Line a muffin tin with paper liners.
- In a bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Press into the muffin liners.
- In a large bowl, beat softened cream cheese and ¾ cup of sugar until smooth.
- Add vanilla extract and eggs one at a time, mixing well after each.
- Stir in pumpkin puree, cinnamon, nutmeg, ginger, and salt until blended.
- Divide the filling evenly among the muffin cups, filling each ¾ full.
- Bake for 20-25 minutes until set at edges and slightly jiggly in the center.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Top with whipped cream before serving and enjoy!
Nutrition
Notes
Use room temperature cream cheese and eggs for a smooth filling. Avoid overmixing the filling once eggs are added to prevent cracks during baking.