Thursday, November 8, 2012
You just beat the cream cheese, then add sugar, eggs, pumpkin, and cinnamon...
Recipe by Lara at Recipe Shoebox.
In a medium size bowl, beat* the cream cheese 1-2 minutes or until softened and smooth. Add sugar and beat until combined. Add eggs, pumpkin, and cinnamon and beat together until smooth.
In a small bowl, toss together mini chocolate chips and 1 teaspoon flour, then gently stir into batter. (the flour helps keep the chocolate chips more evenly distributed in the batter)
Place a whole Oreo cookie into the bottom of each paper lined cupcake pan, then pour batter directly over the Oreo, filling it almost to the top of the cupcake paper.
Bake at 350 degrees for 22-25 minutes or until set. Allow to cool before eating. Store leftovers in a tightly covered container in the fridge or freezer.
*NOTE: Don't skip beating the cream cheese by itself. If you start adding ingredients to it unbeaten, you'll probably get a lumpy batter with chunks of cream cheese that won't mix in. If it does happen, you can blend it in the blender to smooth it out.
* These freeze very well! Just place the whole muffin pan (or line them up on a cookie sheet) into the freezer until they're frozen, then remove and place into freezer bags. You can eat them frozen or thawed! I put them frozen into the kids' lunches and they're perfect by lunch time!