1 (15 ounce) package vanilla cream cheese base
3 tablespoons corn syrup
2 eggs
1 1/2 cups pumpkin puree
1 teaspoon pureed cream cheese, chilled
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 9x5 inch muffin cups or line with paper liners.
In a large bowl, cream together the corn syrup, eggs and pumpkin until smooth. Spread, scraping spoon onto the bottom of the pans.
Bake in the preheated oven for 6 minutes, or until nut browns and bubbles form on top. Cool slightly before removing pan.