- 8 oz cream cheese, room temperature
- 1 large egg, room temperature, lightly beaten
- 1/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
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- 3/4 cup brown sugar, lightly packed
- 2 large eggs
- 3/4 cup pumpkin puree
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- Butter, to grease the pans
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- In a stand mixer, combine all the topping ingredients and mix at medium speed until smooth.
الغش تداول الخيارات الثنائية For the Pumpkin Batter
- Preheat the oven to 350 degrees F and lightly grease mini muffin tins with butter and set aside.
- In a medium bowl, combine the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.
- In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir the dry ingredients slowly into the wet, until just incorporated. You don’t want to overmix.
- Scoop the pumpkin batter into the mini muffin tins, filling each about 3/4 full, then top with the cream cheese mixture.
- Bake about 15-20 minutes, or until the edges are golden and a toothpick inserted comes out clean .
- Cool 10 minutes in the pans, then remove to a wire rack to finish cooling.