These little delights are my new favorite treat for pumpkin season. Perfectly spiced and oh-so-tiny.

Crust

• 1/2 cup graham cracker crumbs
• 1 tbs sugar
• 1 tbs brown sugar
• 1/2 tsp spice mama’s pumpkin pie spice blend.
• 1 1/2 tbs melted butter

Cheesecake

• 1/2 cup pumpkin puree (I use pumpkin butter – this recipe)
• 1 egg
• 2 tbs brown sugar
• 2 tbs sugar
• 1 tsp spice mama’s pumpkin spice blend.
• 8 0z cream cheese
• 1/2 tsp vanilla flavor

Directions

1. Preheat oven to 350 F degrees
2. Mix all the ingredients for the crust.
3. Use a regular size muffin tin with 12 muffin spaces.
4. Put a paper muffin liner or silicone muffin liner.
5. Press 1 tablespoon of graham cracker crust into each muffin cup.
6. Blend all the ingredients for the cheesecake (I use an immersion blender)
7. Pour 1/4 cup in each muffin cup.
8. Bake for 30 minutes or until a toothpick comes out clean
9. Let cool for an hour
10. Put in refrigerator and refrigerate over night
11. Serve with a little whip cream on top, sprinkled with pumpkin pie spice.