Mini Pumpkin Cakes (Print Version)
# Ingredients:
01 -
1/2 teaspoon cinnamon.
02 -
1/8 teaspoon cloves.
03 -
1/4 teaspoon nutmeg.
04 -
1 tablespoon flour.
05 -
1 teaspoon vanilla.
06 -
2 tablespoons butter, melted.
07 -
3/4 cup graham cracker crumbs.
08 -
1 tablespoon brown sugar.
09 -
1/4 teaspoon cinnamon.
10 -
8 ounces cream cheese.
11 -
1/2 cup plus 1 tablespoon pumpkin puree.
12 -
1 large egg, room temperature.
13 -
2 tablespoons sour cream.
14 -
1/2 cup granulated sugar.
15 -
1/2 teaspoon cinnamon.
16 -
1/8 teaspoon nutmeg.
17 -
Pinch of cloves.
18 -
1 tablespoon flour.
19 -
1/2 teaspoon vanilla.
20 -
3 tablespoons brown sugar.
21 -
1 3/4 cups graham cracker crumbs.
22 -
4 tablespoons butter, melted.
23 -
15 ounces pumpkin puree.
24 -
3 large eggs, room temperature.
25 -
24 ounces cream cheese.
26 -
1/4 teaspoon nutmeg.
27 -
2 tablespoons flour.
28 -
1 teaspoon cinnamon.
29 -
1/8 teaspoon cloves.
30 -
1 1/2 cups granulated sugar.
31 -
1/4 cup sour cream.
# Instructions:
01 -
Set your oven to 350°F to preheat.
02 -
Combine crust ingredients, scoop a little into each cup, then flatten using a small jar or bottle.
03 -
Whisk cream cheese until creamy. Add in pumpkin, sugar, eggs, sour cream, and spices. Stir in flour and vanilla at the end.
04 -
Fill each cup with batter. Bake for 20 minutes, cool 15 minutes, then chill for 2 hours in the fridge.
05 -
Mix together crust ingredients and press it down into a springform pan.
06 -
Blend cream cheese until soft. Toss in the rest of the ingredients and mix until smooth.
07 -
Pour the batter over the crust. Bake for an hour, leave it to cool in the oven, then refrigerate for 4 hours.
# Notes:
01 -
Let all the ingredients warm to room temp for a smoother mixture.
02 -
Cool slowly to keep cracks from forming.
03 -
These can be frozen for about 2 months.
04 -
Add whipped cream on top when ready to serve.