Ingredients:
- 3 (8 oz) packages low-fat cream cheese or 3 (8 oz) packages cream cheese , i always use philadelphia brand,softened
- 3 eggs
Directions:
- Preheat oven to 350 degrees.
- Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
- In a large bowl beat cream cheese until fluffy.
- Gradually beat in condensed milk until mixture is smooth.
- Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
- Mix well.
- Spoon into muffin cups.
- Fill 3/4 full.
- Bake for 40 minutes or until center appears nearly set when shaken.
- Cool 1 hour.
- Cover and refrigerate for 4 hours.
- I served with whipped cream that was lightly dusted with ground cinnamon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.97 Kcal (1930 kJ) | ||
| Calories from fat | 138.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.38g | 24% | |
|---|---|---|---|
| Cholesterol | 182.2mg | 61% | |
| Sodium | 879.36mg | 37% | |
| Potassium | 455.59mg | 10% | |
| Total Carbs | 70.59g | 24% | |
| Sugars | 36.37g | 145% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 12.29g | 25% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 4.5mg | 25% | |
| Calcium | 179.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 261.12 Kcal (1093 kJ) | ||
| Calories from fat | 78.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 24% | |
|---|---|---|---|
| Cholesterol | 103.21mg | 61% | |
| Sodium | 498.13mg | 37% | |
| Potassium | 258.08mg | 10% | |
| Total Carbs | 39.99g | 24% | |
| Sugars | 20.6g | 145% | |
| Dietary Fiber | 1.17g | 8% | |
| Protein | 6.96g | 25% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 2.5mg | 25% | |
| Calcium | 101.9mg | 18% | |
* 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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