Pumpkin Cheesecake Cupcakes Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
• Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
• Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
• Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
• Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
• Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.

Steps:

• 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!

Steps:

• 1. Place a rack in the lower third of the oven and preheat to 350 degrees.
• Line a 12 cup muffin pan with baking liners. Using a electric mixer, beat the cream cheese and confections' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
• 2. In a bowl whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
• 3. Layer each muffin cup with some of the pumpkin bater, then the cream cheese batter mixture, the more pumpkin batter. Bake until springy to the touch 25 minutes minutes. Let cool.
• 4 Using the electric mixer, beat the brown sugar, remaing 4 egg white and remaing 1/4 teaspoon of salt. Fill a medium sauce pan with enough simmering water to reach the depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant read thermometer.
• 5. Transfer the bowl back to the mixer and beat on high speed until fluffy; lower the speed and beat to room temperature about 5 minutes. Add the butter, 1 tablespoon at a time, then beat in the remaining 1/2 teaspoon vanilla.
• 6. Transfer the frosting to a pastry bag, pipe large rosettes on the topp of the cupcakes.

Steps:

• In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. , For filling, in another small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low just until combined. , Fill paper-lined muffin cups one-third full. Drop filling by tablespoonfuls into center of each cupcake. Cover with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar if desired. Refrigerate leftovers.

Steps:

• In a large bowl, combine the cake mix, water, eggs and pumpkin. Beat on low speed just until moistened. Beat on medium for 2 minutes., In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fill paper-lined muffin cups one-fourth full with batter. Drop streusel by heaping teaspoonfuls into center of each cupcake. Cover with remaining batter., Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
• Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
• Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Steps:

• Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
• Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
• While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.