Pumpkin Candy Cups

Ingredients: 

1 bag (12 oz) white chocolate chips

 10 mini (2 inch) foil muffin liners

 2 oz cream cheese, at room temperature

 1/4 cup pumpkin puree

 1 tsp pumpkin pie spice

 1 tsp pure vanilla extract

 1/4 cup powdered sugar

 1 cup finely ground cinnamon graham cracker crumbs (a food processor works best here)

Directions: 

Melt the chocolate in a double boiler or in short time increments in the microwave. Make sure not to overheat.

 Using a small spoon, “paint” the melted chocolate all over the insides of 10 mini foil muffin liners. The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the cups remain upright and intact. Once I painted my cups I placed them in my mini muffin tin to make sure they kept their form. You will not use all of the melted chocolate in this step. Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. 

In a medium bowl, combine the cream cheese through vanilla extract and mix until smooth. Thoroughly mix in the powdered sugar then stir in the graham cracker crumbs. Using a mini ice cream scoop or a small spoon, evenly divide the pumpkin mixture between the hardened chocolate cups. Smooth the top to create an even surface. 

Re-melt the remaining chocolate if needed and distribute amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups. Chill in the refrigerator until set, about 1-2 hours. Unwrap the cups to serve. Store in an air-tight container in the fridge.

Recipe Source: http://www.whatmegansmaking.com/2010/11/pumpkin-candy-cups.html