Directions:
- Preheat oven to 325 degrees and place cupcake liners in muffin pans. Spray each liner with non-stick cooking spray.
- Place one gingersnap in each cup, flat side down.
- Beat cream cheese, sugar, pumpkin pie spice, cinnamon, vanilla and corn starch with an electric mixer.
- Add eggs, one at a time then add in pumpkin and corn syrup.
- Beat thoroughly and pour equal amounts into each cupcake liner.
- Bake at 325 degrees for 30 minutes until just set. They will seem wet in the middle but this is fine.
- Cool then chill for at least one hour before serving with your favorite garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.08 Kcal (607 kJ) | ||
| Calories from fat | 68.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 12% | |
|---|---|---|---|
| Cholesterol | 38.98mg | 13% | |
| Sodium | 107.45mg | 4% | |
| Potassium | 86.43mg | 2% | |
| Total Carbs | 17.65g | 6% | |
| Sugars | 12.11g | 48% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 2.33g | 5% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 32.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 256.49 Kcal (1074 kJ) | ||
| Calories from fat | 121.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.5g | 12% | |
|---|---|---|---|
| Cholesterol | 68.91mg | 13% | |
| Sodium | 189.97mg | 4% | |
| Potassium | 152.81mg | 2% | |
| Total Carbs | 31.2g | 6% | |
| Sugars | 21.4g | 48% | |
| Dietary Fiber | 1.08g | 2% | |
| Protein | 4.12g | 5% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.2mg | 4% | |
| Calcium | 57.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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