Ingredients
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1696368394/ly2vuyk2lrpo1vfuzpjc.webp)
8 Light cream cheese ( oz)
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679636502/itemsImages/ingredients/tbps-sour-cream-2-tbsp-30g-58787.webp)
1 Light sour cream (/4 cup)
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1690254952/adbnsgyyvbwdawokheuo.webp)
1 eggs ()
3 can pure pumpkin (/4 cup)
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1696367655/mrlagtop4qmopei6xwwy.webp)
1 Ground nutmeg ( pinch)
30 Mini Nilla Wafer Cookies ()
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1686703332/uyqapitn9qvmuqoxw664.webp)
1 Splenda Sugar Blend (/4 cup)
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1696894461/g5ovprzrhb9d5ruhsaov.webp)
1 Vanilla Extract (/2 tsp)
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1684964515/dfankz8bi3qadvq9kood.webp)
1 Ground Cinnamon (/2 tsp)
Tools
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1696468749/x7lltmbdbtvl8qomupst.webp)
Mini muffin pan
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1689111093/tokeefkjuvjrnicma5lh.webp)
Electric mixer
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642972/itemsImages/7bc76603-d3d0-43d0-98bc-6a8b5fe86b37-894627.webp)
Mixing bowl
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643378/itemsImages/cc7ad72d-7233-42c7-828b-309b0687c731-497038.webp)
Spatula
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679641632/itemsImages/346b57e6-da68-44d0-8abe-55d149ec6e3b-863311.webp)
Oven
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
Step 3
In medium bowl, add remaining ingredients and mix with an electric mixer until smooth.
Step 4
Fill each muffin cup with pumpkin-cream cheese mixture.
Step 5
Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.