Ingredients
15ozpumpkin puree,can
¾cupsugar
2eggs
1tspvanilla
¾cupevaporated milk
⅔cupflour
¼tspsalt
¼tspbaking powder
¼tspbaking soda
1tspground cinnamon
½tspground ginger
¼tspground cloves
8ozcream cheese
½cupsugar
1½cupswhipping cream
Preparation
Preheat oven to 350 degrees F and line a 12 muffin tin with liners.
In a medium sized bowl whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk. In another bowl sift together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves.
Add the dry ingredients to the wet ingredients and stir until incorporated.
Fill each muffin tin with ⅓ cup of the pumpkin batter. Bake for 20 minutes.
Let cool and refrigerate for at least 30 minutes.
To make the cream cheese whipping cream beat the cream cheese and sugar together until smooth and creamy. Add the heavy whipping cream and continue to beat until stiff peaks form.
