Pumpkin Cheese Cupcakes

Today I made Pumpkin Cheese Cupcakes (aka Mini Pumpkin Cheesecakes)!

This recipe was from the booklet attached to the Argo corn starch container.
I used cake crumbs instead of one gingersnap cookie per cupcake, and used a dash of cinnamon, ginger and nutmeg instead of pumpkin pie spice.

1/3C cake crumbs, 12 oz. cream cheese, 3/4C sugar, 1T corn starch, 1t pumpkin pie spice, 2 eggs, 1 cup canned pumpkin puree, 1/3C corn syrup

Preheat oven to 325F. Place cake crumbs or one gingersnap on the bottom of each of 18 paper baking cups. Set aside. Beat cream cheese, sugar, corn starch and spice(s). Add eggs. Mix well. Add pumpkin. Add corn syrup. Beat one minute. Pour into muffin tin(s), dividing evenly.

Pumpkin Cheese Cupcakes

Bake 30-35 minutes, or until set. Chill one hour.

Pumpkin Cheese Cupcakes