Preparation

• 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