Spiced Pumpkin Cheesecake Cupcakes

Ingredients

• 2 packages low-fat cream cheese , 8 ounce
• 1 can pumpkin puree , 15 ounce
• 0.5 cups white sugar
• 2 eggs whites
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 24 vanillas wafer cookies

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.

2. 2

   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.

3. 3

   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.

4. 4

   Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.