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Categories:
cupcake liners nonstick cooking spray cream cheese granulated sugar ground cinnamon flour vanilla salt eggs S® Latte
Viewed: 36 - Published at: 6 years agoIngredients
- 12 foil cupcake liners
- nonstick cooking spray
- 2 (8 ounce) packages cream cheese, at room temp
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 large eggs
- 1/2 cup LIBBY'S(R) 100% Pure Pumpkin
- 2 tablespoons Gingerbread Latte NESTLE COFFEE-MATE Liquid Coffee Creamer
Method
- PREHEAT oven to 300°F Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
- BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
- DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
- BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.
