Gluten Free Pumpkin Tarts

🧂 Ingredients

• 16 oz. cream cheese

  softened
• 1 cup salted butter

  softened (2 sticks)
• 2 cups gluten free flour

  or use regular flour
• 1 cup canned pumpkin
• 1 large egg
• 1/2 cup granulated sugar
• 1/4 tsp. sea salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 cup half-and-half

Instructions

• 1 Spray miniature muffin tins with cooking spray.
• 2 Combine shell ingredients in a medium mixing bowl with a mixer.
• 3 Use about 1 rounded tablespoonful of dough (shell) for each miniature muffin
  tin.
• 4 Press in bottom and sides.
• 5 In medium mixing bowl, mix pumpkin, egg, granulated sugar, salt, spices and
  half-and-half with a whisk.
• 6 Fill each muffin shell with approximately 1 teaspoon fulfilling.
• 7 Bake at 350° for about 45-60 minutes or until tops are almost set.
• 8 Cool 45 minutes in pans before removing to wire rack.
• 9 Add miniature paper cupcake holders after, if desired.
• 10 Makes about 48 miniature muffins.

Nutrition Info