Ingredients:

  • 150g Gingersnap cookie crumbs
  • 45g Unsalted butter, melted
  • 1g Fine sea salt
  • 225g Low-fat Neufchâtel or Cream Cheese, softened
  • 120g Pure pumpkin puree
  • 100g Plain non-fat Greek yogurt
  • 65g Coconut sugar or Maple sugar
  • 1 Large egg, room temperature
  • 5ml Pure vanilla extract
  • 4g Pumpkin pie spice
  • 1g Ground ginger

Instructions:

  1. Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper or silicone liners.
  2. Pulse the gingersnap cookies in a food processor until they reach the consistency of coarse sand. Mix with melted butter and sea salt.
  3. Distribute one tablespoon of the crumb mixture into each liner, pressing down firmly with the bottom of a small glass. Bake for 5 minutes, then remove to cool.
  4. In a large bowl, beat the softened Neufchâtel cheese and coconut sugar until smooth and aerated. Add the pumpkin puree, Greek yogurt, vanilla, and spices, mixing on medium speed until the color is a uniform pale mahogany.
  5. Add the egg and mix on the lowest speed just until combined to prevent air bubbles.
  6. Divide the batter evenly among the 12 muffin cups. Bake for approximately 17 minutes until the edges are set but the centers have a slight jiggle.
  7. Turn off the oven and crack the door for 10 minutes to allow gradual cooling. Remove from the oven and cool to room temperature before refrigerating for at least 3 hours.