Mini Pumpkin Cheesecake Muffins: Creamy

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a small bowl, stir together the graham cracker crumbs, 42g granulated sugar, and melted butter until the mixture resembles wet sand.
3. Spoon approximately 1 tablespoon of the crumb mixture into each of the 24 mini muffin cups. Press firmly into the bottom and slightly up the sides using a small glass or measuring spoon.
4. Bake the crusts for 5 minutes, then remove from oven and let cool.
5. In a large bowl, beat the softened cream cheese and 100g granulated sugar on medium-high speed until smooth and fluffy (about 2-3 minutes).
6. Mix in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt until the color is uniform.
7. Reduce mixer speed and add eggs one at a time, mixing just until combined to avoid incorporating too much air.
8. Divide the filling evenly among the pre-baked crusts, filling each cup nearly to the brim.
9. Bake for 20–25 minutes until the edges are set and slightly puffed.
10. Allow to cool completely and then chill in the refrigerator for 2 hours to set before serving.