- Cook Time
- Prep Time
- 14 ServingsServings
- 2 cups toasted California walnuts
- 1/2 stick unsalted butter, melted
- 1/4 cup brown sugarFilling:
- 1 1/2 cup low fat cream cheese, softened
- 3/4 cup canned pumpkin
- 1/4 cup light sour cream
- 1/2 tsp fresh ground nutmeg
- 1/2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1/3 cup Granulated sugar
- 1 1/2 tsp vanilla extract
- 2 eggs, room temperatureTopping:
- Whipped cream
- Dust of cinnamon
1 Preheat oven to 275 degrees F. Line 12-hole standard muffin pan with baking liners.
2 Food process toasted walnuts until fine. Add butter and sugar, process until combined. Divide mixture among baking cups; press firmly.
3 Beat cream cheese, pumpkin, sour cream, nutmeg, cinnamon, pumpkin pie spice, sugar, and vanilla in bowl with electric mixer until smooth.
4 Beat in eggs, just until combined. Do no over beat. Pour mixture into baking cups.
5 Bake cupcakes for 25-30 minutes or until the outside edges are firm and center is a little jiggley. Cool and refrigerate for at least 2 hours.
6 Remove from baking cup wrapper. Top with whipped cream and a dusting of cinnamon. Serve.
Source: California Walnut Board