Pumpkin Cheesecake Cupcakes

Ingredients

For the filling

• 1 (8 ounce) package cream cheese, at room temperature

• 1/2 cup powdered sugar
• 1 egg white
• 1/2 teaspoon vanilla

For the cake

• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup oil
• 1 teaspoon vanilla

Directions

1. 1

   Preheat oven to 350, and line a 12 cup muffin tin with baking liners.

2. 2

   Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.

3. 3

   In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt.

4. 4

   In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.

5. 5

   Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture.

6. 6

   Bake at 350 for 25 minutes, until the tops are springy. The original recipe calls for icing- but I think they're delightful as is!