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Pumpkin Cream Cheese Muffins




Source of Recipe


Blog


List of Ingredients




Crumb Crust

2 c. GF flour
2/3 c. packed brown sugar
1/2 c. uncooked GF oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted

Cream cheese filling

1 small can pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg



Recipe



Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly.


For mini tarts, drop a generous teaspoon of mixture into each hole;for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tablespoon into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.

Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust (1 Tbsp. for minis, 2 generous Tbsp. for regulars) and sprinkle with reserved topping.

Bake at 350; for mini tarts, bake for about 15 minutes. For the regular tarts, bake closer to 20. If you'd like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.

Allow to cool completely and then refrigerate for at LEAST 24 hours. Run a knife around the edge of each tart to loosen and then gently pop out with the knife.