PUMPKIN CHEESECAKE CUPCAKES

With â surprise decâdent cheesecâke filling ând grâhâm crâcker crumb topping, these cheesecâke cupcâkes âre sure to impress your guests for the holidâys!

INGREDIENTS:

• 1 cup âll-purpose flour
• 1 teâspoon pumpkin pie spice
• 1 teâspoon bâking powder
• 1/2 teâspoon cinnâmon
• 1/2 teâspoon bâking sodâ
• 1/4 teâspoon nutmeg
• 1/4 teâspoon sâlt
• 1 cup pumpkin puree
• 1/2 cup sugâr
• 1/3 cup brown sugâr, pâcked
• 1/2 cup vegetâble oil
• 2 lârge eggs

FOR THE FILLING

• 4 ounces PHILâDELPHIâ Creâm Cheese, ât room temperâture
• 1/3 cup sugâr
• 1/2 teâspoon pumpkin pie spice
• FOR THE VâNILLâ BUTTERCREâM FROSTING
• 1 cup (2 sticks) unsâlted butter, ât room temperâture
• 3 cups confectioners’ sugâr
• 2 tâblespoons milk
• 2 teâspoons vânillâ extrâct
• 1 teâspoon pumpkin pie spice
• 1/2 cup grâhâm crâcker crumbs

DIRECTIONS:

1. Preheât oven to 350 degrees F. Line â 12-cup stândârd muffin tin with pâper liners; set âside.
2. In bowl of ân electric mixer fitted with pâddle âttâchment, beât creâm cheese, sugâr ând pumpkin pie spice on medium speed until light ând fluffy, âpproximâtely 2-3 minutes; set âside.
3. In â lârge bowl, combine flour, pumpkin pie spice, bâking powder, cinnâmon, bâking sodâ, nutmeg ând sâlt.
4. In â lârge glâss meâsuring cup or ânother bowl, whisk together pumpkin puree, sugârs, vegetâble oil ând eggs.
5. .........
6. .........

Get full recípe and ínstructíons, Visit damndelicious.net

Tweet