Ingredients: |
Ingredients: Gingersnap Crust:
About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
1/4 c. packed brown sugar
2-1/2 oz. (5 tbsp.) salted butter, melted and cooled.
Pumpkin Cupcakes:
1 2/3 c. granulated sugar
1 c. vegetable oil
15-oz. can pumpkin
2 c. sifted all-purpose flour
2 tsp. baking powder
4 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
Cream Cheese Frosting:
8 oz. package cream cheese, softened
1/2 c. butter or margarine, softened
2 c. sifted confectioners sugar
4 tsp. vanilla extract
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Directions: |
Directions:Preheat oven to 350º F. Fill muffin pan with liners and set aside.
Make the crust: Pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly. Press 3 tablespoons of mixture evenly into each cupcake liner. Set aside.
Make pumpkin cupcake: Using an electric mixer at medium speed, combine eggs, sugar, oil and pumpkin until light and fluffy, Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting.
To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in vanilla and mix again. Spread on cooled pumpkin cupcakes. |
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