Pumpkin Cream Oreo Muffins
You can freeze these up to a month covered. Place in refrigerator a half hour before serving.
Servings: 24
Ingredients
- FOR THE CRUST:
- 32 whole Original Oreo Cookies
- 8 Tablespoons Butter Melted
- FOR THE FILLING:
- 16 ounces weight Cream Cheese, Softened
- 1 can 15 ounce 100% pure Pumpkin
- 1 cups Granulated Sugar1 teaspoons Vanilla Extract
- 1/2 teaspoons Ground Cinnamon
- 1/4 teaspoons Ground Nutmeg
- FOR THE CREAM:
- 1 cups Heavy Cream
- 6 Tablespoons Granulated Sugar
- 1/2 teaspoons Vanilla Extract
- Chopped And Toasted Walnuts For Garnish (optional)
Instructions
- For the crust, in a food processor, the entire oreo cookies. Pour in melted butter and pulse to mix. Spoon mixture into muffin cups and press mixture down into bottom. Place into the refrigerator.
- Remove muffin cups from tin and place on pan or into two 13 x 9 baking dish (this will make it easier to plate when you serve)
- For the filling, in a large bowl, whip cream cheese until smooth. Stir in pumpkin puree, sugar, vanilla and spices. Whip 1 minute on high. Scrape sides and mix again another 15 seconds or so until smooth. Divide mixture evenly between muffin cups and smooth the tops. Return to the refrigerator.
- For the cream, whip cream with sugar and vanilla until stiff peaks form. Divide evenly between the muffin cups and spread over top. Sprinkle with toasted walnuts. Store in the freezer until ready to serve, remove 1/2 hour before serving.