ingredients: 1 1/4 c. graham cracker crumbs 3/4 c. granulated sugar (divided) 3/4 c. brown sugar (divided) 1/4 c. salted butter 1 1/2 c. pumpkin puree 3 large eggs 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ginger 1/4 tsp. salt 24 oz. cream cheese, softened 1 tsp. vanilla extract instructions: In a medium mixing bowl, combine graham cracker crumbs, 1/4 c. granulated sugar, 1/4 c. brown sugar, and melted butter. Mix well. Divide evenly among 24 regular sized muffin tins (*lined with cupcake liners) and press down firmly. Chill while filling is being prepared. In a large mixing bowl, combine pumpkin, 1/2 c. brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well. In a separate bowl combine softened cream cheese, 1/2 c. granulated sugar, and vanilla. Blend until creamy. Combine the pumpkin mixture with the cream cheese mixture; blend until smooth. Scoop 1/3 c. filling into each muffin cup. Bake at 350° for 25-30 minutes or until centers are set. Cool on a wire rack. Refrigerate, covered, 2-3 hours or until ready to serve.
