Think of this pumpkin nut cups recipe as a cross between pecan tassies and pumpkin pie. These bite-sized treats will make a welcome addition to your holiday cookie tray.
How To Make Pumpkin Nut Cups
Making the crust
In a medium mixing bowl, beat the butter and the cream cheese with an electric mixer until well mixed. Stir in flour.
Divide dough into 24 balls, 1 inch in diameter. Press each dough ball evenly into the bottom and up the sides of 1 ¾-inch muffin pans to form cups.
Bake in a 325°F oven for 10 minutes.
Making the filling
Combine all the filling ingredients.
Spoon the filling into the warm pre-baked crust cups.
Making the topping
Stir together all the topping ingredients. Sprinkle over the filling in the crust cups.
Bake in the 325°F oven for 25 minutes. Cool in pans for 10 minutes.
Loosen and remove the cups from pans. Serve warm or cool.
- Sugar: 7g
- Calcium: 14mg
- Calories: 123kcal
- Carbohydrates: 11g
- Cholesterol: 25mg
- Fat: 8g
- Fiber: 1g
- Iron: 1mg
- Potassium: 33mg
- Protein: 1g
- Saturated Fat: 4g
- Sodium: 15mg
- Vitamin A: 317IU
- Vitamin C: 1mg
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