Pumpkin Lasagna Cupcakes – Easy Fall Dessert
Pumpkin lasagna cupcakes are the ultimate mini desserts for fall! With layers of pumpkin spice, creamy filling, and flaky phyllo dough, they are the perfect thanksgiving dessert.
Servings: 12 cupcakes
Ingredients
- 12 phyllo dough sheets
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp pumpkin spice
- 1/2 tsp vanilla extract
- 1 egg
- 1/4 cup crushed graham crackers
- 1/4 cup chopped pecans
- 1 tbsp melted butter
- Whipped cream, for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- Cut phyllo sheets into squares and layer 3-4 pieces into each muffin cup.
- In a bowl, mix pumpkin puree, cream cheese, sugar, pumpkin spice, vanilla, and egg until smooth.
- Spoon the mixture into each phyllo cup.
- Mix crushed graham crackers, pecans, and melted butter; sprinkle over the cupcakes.
- Bake for 18-20 minutes until golden and set.
- Let cool and top with whipped cream before serving.